SOUTH AFRICAN FOOD | Kale Caesar salad with roast chicken


I realize that kale recipes are gigantic on the Internet, yet there in South Africa, they tend to get on to food trends somewhat late! For raw kale, I think it should be liberally covered with a flavor-packed dressing with heaps of acridity to help separate the texture slightly, and my new all-time favorite Caesar dressing is adjusted from a Jamie Oliver recipe this dressing transforms any green leaf into a taste sensation. Possibly you ought to likewise utilize a ready-roasted rotisserie chicken, since it's another staple thing in my home. Its preparation time is 20 min.



Ingredients
12 cups (1 large bowl) loosely packed torn kale, silverbeet (rainbow chard) and baby spinach leaves (I use mainly kale leaves, and remove the veins)
2 cups homemade croutons
½ roast or barbecue chicken, meat sliced
shaved Parmesan, to serve (optional)


Caesar salad dressing

110 ml Greek-style yoghurt
3 tsp red wine vinegar
6 anchovies in oil, drained
3 tsp Worcestershire sauce
1 tsp Dijon mustard
1½ tbsp basil pesto
3 tsp lemon juice
40 g Parmesan, grated
45 ml olive oil
pepper, to taste

Instructions
To make the dressing, place all the ingredients in a small food processor and process to combine. Alternatively, if you are making it by hand, grind the anchovies to a paste, then combine with the remaining ingredients (see Note).

Place the kale, silverbeet and spinach in a large bowl, pour over the dressing and toss to coat. Allow to stand for 3 minutes to slightly soften and wilt the leaves. Add the croutons and toss to coat.

Tip the salad onto a serving platter or large bowl and top with the sliced roast chicken. Scatter with shaved Parmesan, if desired, and serve.



Note

• The dressing makes enough for one big salad, but I generally just use what I need and keep in the fridge for a week or so. Adapt the quantities depending on how many mouths you want to feed.


Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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