Kale Caesar With Microgreens
Much like a classic Caesar salad, but with kale instead of romaine lettuce. Skip the chicken and anchovies for a vegetarian version. We love it with Rucola microgreens but you can use your favorite.
4 – 6 Servings
- Rucola microgreens
- 300 g Kale
- ½ dl roasted sunflower seeds
- 2 tablespoons dried currants (or blueberries or cranberries)
- Grated Parmesan
- 1 egg yolk
- 1 grated glove of garlic
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 dl olive oil
- 2 dl finely grated Parmesan
- Freshly ground black peppar
Start with the dressing. Mix egg yolk, garlic, 1 tablespoon of lemon juice and mustard with a hand blender or in a food processor.
Carefully add the olive oil in a thin stream while continuing to mix. Stir in the parmesan and season with salt and pepper.
Shred the kale into chunks. Add the cabbage to a bowl and fold in half of the dressing. Arrange over a large platter.
Top with sunflower seeds, currants, grated Parmesan and add the rest of the dressing. Scatter over the microgreens and then tuck in.
Recipe from Groddar, skott & mikrogrönt by Lina Wallentinson. Available here