Black kale caesar salad with anchovy, lemon and croutons
To drink: Match the creamy, salty, tangy flavours with a crisp, unoaked and herby or minerally white, such as one from Santorini, a Sauvignon or Picpoul de Pinet: Domaine de Morin Langaran Picpoul de Pinet 2012, £8.95, Corney & Barrow (01638 600000).
From the February 2014 issue of House & Garden. Recipe by Lucas Hollweg; photograph by Maja Smend; food preparation & styling by Bianca Nice; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
Recipe information
Yield
Serves 6
Ingredients
Big, punchy flavours here - think Caesar salad in overdrive. For the dressing, make sure your egg yolk and oil are at room temperature.
Preparation
Method
Step 1
Heat the oven to 180°C/fan oven 160°C/mark 4. Tear the bread into 2-3cm pieces. Put them on a baking sheet in a single layer and drizzle with a little olive oil. Season well, particularly with salt, and toss until coated. Bake for 10 minutes, or until golden brown, turning halfway through.
Step 2
Strip the leafy bits from the cavalo nero, discarding any tough or thick leaves and the stems. Tear into bite-size pieces (about 4cm long).
Step 3
On a chopping board, mash the anchovies to a paste with the garlic using the side of a sharp knife. In a bowl, whisk the paste with the egg yolk and mustard, adding a grinding of black pepper. Whisk in the olive oil, drop by drop at first, until the sauce starts to thicken into a mayonnaise. When you've added half the oil, mix in the lemon juice, then whisk in the remaining oil in a thin, slow stream. When the sauce is thick, beat in the chilli flakes, lemon zest, Parmesan and a splash or two of water, so that it's a little thicker than double cream.
Step 4
Toss the leaves and croutons with the dressing and scatter with the Parmesan shavings before serving.
