Winter root Caesar salad METHOD
Matt says: “A proper tasty salad. Both kale and radicchio leaves are bitter, so the dressing needs to be strong: creamy, garlicky and sharp all at the same time”
SERVES 2
INGREDIENTS
400g parsnips, cut into chunky batons
400g carrots, cut into chunky batons
4 shallots, cut into wedges olive oil
2 thick slices of sourdough bread, crusts removed and bread torn into bite-sized pieces
1 tablespoon capers in brine, drained
150g curly kale, stalks removed, leaves torn into bite-sized pieces
Handful of radicchio or chicory leaves
Salt and pepper
For the dressing
50g blanched almonds, soaked in water overnight, then drained 1 garlic clove, finely grated
½ tablespoon Dijon mustard
1 tablespoon brine from the caper jar
2 tablespoons lemon juice
2 tablespoons nutritional yeast flakes
2 tablespoons olive oil
3 tablespoons boiling water
1
Pre-heat the oven to 200°C (Gas Mark 6). Place the carrots and parsnips in a large roasting tray with the shallots. Oil and season them all well and roast for 25-30 minutes, until tender. Set aside to cool slightly. 2 Meanwhile, place the bread pieces on a baking sheet and mix with 2 tablespoons of oil and a good pinch of salt, turning them well. Pop them in the oven alongside the carrots for 12-15 minutes, turning once or twice, until golden and crisp. 3 To make the dressing, place all the ingredients in a food processor. Blend until smooth, stopping to scrape down the sides every so often. It should be thick with the consistency of yogurt. Taste and tweak the seasoning. 4 Heat a few tablespoons of oil in a small frying pan. Fry the capers for 2-3 minutes, until they start to open and turn crisp at the edges. Remove to a piece of kitchen paper to soak up the oil and leave to cool. 5
Place the kale in a mixing bowl with a pinch of salt and a small dash of oil. Massage the leaves for a few minutes by scrunching them with your hands; this works the salt into the leaves and helps to tenderise them. Add the radicchio to the kale along with the parsnips, carrots, shallots, croutons and 2 tablespoons of the dressing. Mix well and divide between 2 plates. Spoon over the rest of the dressing and garnish with the crispy capers.