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Kale Caesar Salad
Recipe By: Chef Jaswant Singh, Select Group
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Ingredients
For Croutons
Diced Ciabatta Bread
70mL Extra Virgin Olive Oil
1 clove Garlic, minced
5g Salt
3g Black Pepper
For Vinaigrette
1 clove Garlic
4g Dijon Mustard
18mL Lemon Juice
15mL Apple Cider Vinegar
100mL Extra Virgin Olive Oil
70g Grated Parmesan
3g Salt
2g Ground Black Pepper
For Salad
500g Kale Leaves, torn into bite-sized pieces
2 large Romaine Lettuce heads, cut into 1-inch strips
40g grated Parmesan
Instructions
Preheat the oven to 400F (200C)
Spread the bread cubes in a single layer on a baking sheet
Place in the oven and bake until golden brown (8-10 minutes)
Toss while still warm in a bowl with olive oil, garlic, salt and pepper
Place the ingredients for the vinaigrette into a food processor
Blend the ingredients until smooth and fully incorporated
Place the chopped salad leaves in a large bowl
Add the dressing and mix gently
Leave for a while to soften the kale
Add the croutons and Parmesan cheese when ready to serve
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