Modern Caesar with Kale and Chickpeas
This Modern Caesar with Kale and Chickpeas is a refreshing take on the classic Caesar salad, perfect for serving up to six people. It kicks off with baking crispy bacon and chickpeas together in the oven until they’re just right - the bacon crisp and the chickpeas with a nice crunch. While those roast, you'll whip up a tangy dressing in the blender using egg yolk, Dijon mustard, a clove of garlic, capers, and anchovies, all smoothed out with sunflower oil and brightened with lemon. The kale, stripped of its tough stems and cut into thin ribbons, acts as the salad's base, tossed with the homemade dressing and then crowned with the roasted bacon and chickpeas. Shavings of Parmesan add a salty depth. For those wanting an extra protein boost, adding hard-boiled eggs or some cooked chicken turns this dish into a hearty meal.
- 3 Rashers of bacon
- 1 x 400 gram Tin of chickpeas, rinsed
- 1 tablespoon Olive oil
- 400 grams Kale
- 40 grams Parmesan, shaved
- 1 Egg yolk
- 2 teaspoons Dijon mustard
- 1 Garlic clove, peeled
- 2 teaspoons Capers, drained
- 2 Marinated anchovy fillets in oil,
- 175 milliliters Sunflower oil
- Grated zest
- Sea salt
- Starting the Oven
Preheat oven to a hot 220°C (425°F/Gas 7). This high temperature is key for achieving the perfect crispiness for both the bacon and chickpeas.
- Roasting Bacon and Chickpeas
Arrange the bacon batons and chickpeas on a baking tray. Give them a nice drizzle of olive oil before popping them into your preheated oven. Let them roast for about 20 minutes, watching as the bacon turns perfectly crisp and the chickpeas get a deliciously brittle crust.
- Creating the Dressing
While the oven does its work, start on the dressing. In a blender, combine the egg yolk, Dijon mustard, a single garlic clove, capers, and anchovy fillets. Blend these until you achieve a smooth texture. With the blender running, slowly add the sunflower oil to emulsify the mixture, followed by a quick blend with lemon juice for a zesty finish. Don’t forget to season with a bit of salt and pepper to taste.
- Assembling the Salad
Take your shredded kale, prepped and ready, and mix it with the fresh lemon zest and your homemade dressing ensuring each leaf is well coated. Then, sprinkle over the roasted bacon and chickpeas for a mix of textures and flavors, topped off with delicate Parmesan shavings for that extra cheesy goodness.
