Kale salad with Caesar dressing

Kale salad with Caesar dressing

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / person: 281 kcal
, Fat: 23 g
, Carbohydrate: 3 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

80 g bread, cut into pieces

Dressing

1 tbsp Dijon mustard
4 tbsp mayonnaise
3 tbsp white wine vinegar
1 tbsp lemon juice
1 garlic clove, cut in half
50 g Parmesan by the piece, coarsely grated
2 anchovy fillets
a little pepper

Salad

400 g washed, prepared kale
1 tbsp olive oil
¼ tsp salt
40 g Parmesan by the piece, coarsely grated
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How it's done

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Bread

Place the bread in a food processor, blitz. Toast the bread in a frying pan for approx. 5 mins.

Dressing

Place the mustard in a measuring cup along with all the other ingredients up to and including the anchovies, puree, season.

Salad

Place the kale, oil and salt in a bowl, massage thoroughly by hand for approx. 2 mins., add to the dressing, mix. Plate up the salad. Sprinkle with the breadcrumbs and parmesan.

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