KALE CAESAR SALAD WITH ROASTED CHICKPEAS AND CROUTONS
SERVES 4 TO 6 Caesar Dressing
½ cup freshly grated Parmesan cheese ¼ cup fresh lemon juice 3 tbsp mayonnaise 2 garlic cloves, minced 1 tsp Dijon mustard 1 tsp Worcestershire sauce ½ tsp sea salt ½ tsp freshly ground black pepper ¾ cup extra-virgin olive oil
Roasted Chickpeas
1 can (420 g) chickpeas 2 tbsp extra-virgin olive oil ½ tsp sea salt ½ tsp sweet smoked paprika ½ tsp herbes de Provence
Croutons
2 tbsp extra-virgin olive oil 2 cups cubed French bread Sea salt
Salad
6 cups kale, ribs removed and chopped ½ cup (or up to ¾ cup) freshly grated Parmesan cheese (optional), plus more for serving 1 lemon, cut into wedges
Caesar Dressing
Add the cheese, lemon juice, mayonnaise, garlic, mustard, Worcestershire sauce, salt and pepper to the bowl of a food processor. Blend on high for 2 to 3 minutes, slowly pouring the olive oil through the top feed tube until fully incorporated. Pour the dressing into an airtight container or jar and store it in the fridge until ready to use. It will keep for up to 4 days.
Roasted Chickpeas
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Drain the chickpeas and rinse them thoroughly under cold running water. Pour them onto a clean tea towel and dry well. Transfer to a medium bowl and drizzle with olive oil. Add the salt, paprika and herbes de Provence and toss to coat evenly. Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, until golden brown, shaking the pan once or twice during cooking to ensure that they brown evenly. Leftover chickpeas can be stored in an airtight container at room temperature for up to 2 days.
Croutons
Add the olive oil to a large non-stick frying pan over medium heat. Add the bread and sauté until all sides are golden brown, then sprinkle with sea salt.
Salad
Place the chopped kale in a large bowl. Massage the kale with your hands for about 1 minute to help break down and tenderize the greens. Pour the Caesar dressing overtop (about 3/4 cup for a salad this size), then let the dressed kale sit for 5 minutes to tenderize even further. Sprinkle in an additional ¼ cup of Parmesan cheese, if you prefer a cheesier salad. Top with the roasted chickpeas and croutons, and toss to combine. To dress up the salad when serving guests, use a vegetable peeler to shave pretty ribbons of Parmesan cheese on top and serve lemon wedges on the side. Serve immediately.
Tip Try serving this salad with grilled chicken for a hearty dinner, or roll it up in a wrap for a fun lunch! Any leftover dressing will keep in an airtight container in the fridge for up to 4 days.