Kale Caesar Salad
Serves 4
INGREDIENTS:
1 Ib Tuscan kale, tough stems removed, leaves roughly chopped
½ Ib romaine lettuce
¼ cup of parmesan shavings
2 tsps pumpkin seeds
2 tsps sunflower seeds
For the dressing
1 clove garlic
½ tsp Dijon mustard
1 ½ tbsp lemon juice
½cup olive oil
1/3 cup Parmesan cheese, grated
sea salt and freshly ground black pepper
METHOD:
1. Place a pot of boiling water over a high heat and blanch the kale in the boiling water for one minute. Strain and pat dry with paper towel.
2. Next make the dressing by whisking together all the ingredients.
3. Place the blanched kale, romaine lettuce and parmesan shavings in a bowl. Pour the dressing over the leaves and toss gently.
4. Sprinkle the pumpkin and sunflower seeds on top and serv
RECIPE FROM
Clodagh’s Weeknight Kitchen
