KALE CAESAR

Not sure why, but kale salads are all the rage nowadays. I’ve never been one to be into Caesar salads but with a leftover bunch of kale sitting in the fridge nearly forgotten, I thought I would mix it up and whip up a kale caesar.

I’ve never made a Caesar salad before and I am well aware of the traditional ingredients that are used in it. Egg yolk, anchovy, garlic, oil, parmesan… I didn't quite have all of the ingredients available to me during this quarantine so I made due with what I had. So I substituted quite a bit with equally-amazing results: fish sauce for the anchovies, Japanese mayonnaise for the egg yolk, some leftover phyllo for the croutons. Flavour was all there - I can see why people are obsessed with this salad!

KALE CAESAR - serves 2 - 4

• extra-virgin olive oil

• 1 bunch kale, leaves only, torn into bite-sized pieces

• 3 tbsp Japanese mayonnaise

• 3 tbsp dijon mustard, creamy

• 1/2 tbsp fish sauce

• 1/3 cup parmegiano reggiano, grated

• 3 tbsp lemon juice

• 1 tsp kosher salt

• freshly ground black pepper

• 1/4 cup extra-virgin olive oil

• parmegiano reggiano, grated

• croutons

1. In a bowl, massage the kale with olive oil. Let sit for atleast 15 minutes to allow for the kale to soften.

2. In another bowl, whisk the ingredients for the dressing until emulsified. Pour over the kale and mix thoroughly. Grate some additional parmigiana reggiano on top before serving and croutons if using.