Recipe from the cook book, The Part-Time Vegetarian’s Year, by Nicola Graimes
Copyright © Watkins Media Limited 2020. Text copyright © Nicola Graimes 2020. Photography copyright © Haarala Hamilton 2020.
Purists may wince at this twist on the classic Caesar salad, made with kale rather the more usual romaine lettuce, yet the classic creamy Parmesan dressing – without the usual anchovies – is equally delicious with this mix of green leaves, red cabbage, chickpeas and red onion. And the croutons add a lovely garlicky crunch. This recipes is great as a starter or side salad. For a more substantial main course salad, top each serving with a soft-boiled egg, or flexitarians may like a chargrilled chicken breast, cut into strips.
1 large garlic clove, peeled, left whole and cut in half lengthways
Extra-virgin olive oil, for drizzling
100g of kale, tough stalks removed, leaves torn if large
125g of red cabbage, shredded
½ small red onion, thinly sliced
100g of drained canned chickpeas
2tbsp of pumpkin seeds, toasted
8tbsp of olive oil
2 garlic cloves, crushed
Juice of 1 lemon
40g of vegetarian Parmesan cheese, finely grated
Sea salt and freshly ground black pepper
Preheat the grill to high. Toast the bread on both sides until golden. Rub the cut-side of the garlic over the top of each slice and drizzle oil over both sides. Tear the toasted bread into bite-size chunks. Set aside.
To make the dressing, put the egg yolks in a mixing bowl and slowly pour in the oil, whisking continuously, until you reach the consistency of mayonnaise. Whisk in the garlic and lemon juice, followed by the Parmesan. Season with salt and pepper, to taste.
Put the kale in a serving bowl, add 4 tablespoons of the dressing and rub it into the kale until the leaves begin to soften and are coated. Top the kale with the red cabbage, onion and chickpeas, then drizzle over as much dressing as you like and finish with the croutons and pumpkin seeds.
Anchovy dressing: For a more traditional dressing, mash 2 drained sliced anchovies in oil into the egg yolk, then continue with the method, as above.
Dairy-free cashew dressing: Soak 55g of cashew nuts in warm water for 1 hour. Drain, then tip into a blender with 4 tbsp of olive oil, 1 crushed garlic clove, 2 tbsp of nutritional yeast flakes and the juice of ½ lemon. Add 2 tbsp of water and blend until smooth and creamy. Season with salt and pepper, then taste, adding more water or lemon juice to make a smooth, runny dressing.