Radicchio & Kale Caesar

Name: Radicchio & Kale Caesar
Yield: 2 servings
Ingredients: 8 Radicchio leaves (Washed & roughly torn); 3 Curly kale leaves (Washed, stems removed, torn); 2 Free range eggs (Boiled to your liking, quartered); 1.3333333333333333 cup Roasted almonds (Chopped); 2 Anchovy fillets; 0.5 clove Garlic (Finely grated); 0.5 teaspoon Black pepper (Cracked); 1 teaspoon Dijon mustard; 0.5 Lemon (Juice and zest); 2 teaspoon Maple syrup; 1 tablespoon Mayonnaise; 30 g Parmesan cheese (Grated, plus extra shavings to serve); EVOO

A great salad for the very few cool days we have left before Spring fully Springs.

Yield2 servings

Ingredients

Directions

1
Mash the anchovy fillets, garlic and pepper together with the back of a fork in a bowl.
2
Add in the mustard, lemon zest, lemon juice, maple syrup, mayonnaise and Parmesan. Stir until it’s thick and rich.
3
Wash the kale and radicchio in iced water then dry and tear into rough pieces and put into a mixing bowl bowl.
4
Spoon over the dressing and add in 1.5 of the roast almonds.
5
Using clean fingertips, lightly massage the leaves to soften.
6
Place onto a serving platter and top with eggs, extra shaved Parmesan, reserved almonds, extra black pepper and a little EVOO on the eggs.
7
Serve and enjoy!

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