Food recipes
Asparagus and Kale Caesar Salad
Asparagus and Kale Caesar Salad
Serves 4
Ingredients:
1 large bunch asparagus (1 pound)
3/4 cup olive oil, divided
Salt and pepper
4 thick slices rustic bread
1 bunch kale, preferably lacinato (1 pound)
1 garlic clove
1 lemon
4 anchovy fillets or 2 teaspoons anchovy paste
1 egg
Worcestershire sauce
4 ounces Parmesan cheese (1 cup grated)
Directions:
1. Turn the broiler to high with the rack 4 inches from the heat. Trim the asparagus.
2. Put the asparagus on one side of a rimmed baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and broil, turning as needed, until tender and slightly charred, 5 to 10 minutes.
3. Cut the bread into cubes and toss with 2 tablespoons olive oil and salt and pepper. After the asparagus has cooked a few minutes, add the bread to the pan and broil, shaking once or twice, until browned, 2 to 5 minutes. Remove whichever finishes first.
4. Trim the kale and slice into thin ribbons.
5. Halve the garlic clove, rub it around the inside of a large bowl, then mince it and add it. Add the anchovies and mash together with a fork.
6. Add the egg yolk (reserve the white for another use), the juice of the lemon, a dash of Worcestershire, and plenty of pepper.
7. Whisk, streaming in 1/2 cup olive oil, until creamy. Grate in the Parmesan and whisk again. Taste and adjust the seasoning.
8. Cut the asparagus into 2-inch pieces and add to the bowl with the kale and croutons. Toss and serve.
Variation:
Classic Caesar Salad: Use 2 heads romaine lettuce, chopped, instead of the asparagus and kale.
Tip: Pencil-thin asparagus can be eaten raw; cut into 2-inch pieces and skip broiling. To trim asparagus, snap one stalk to find where the tough part ends, then cut the rest to match.
Serves 4
Ingredients:
1 large bunch asparagus (1 pound)
3/4 cup olive oil, divided
Salt and pepper
4 thick slices rustic bread
1 bunch kale, preferably lacinato (1 pound)
1 garlic clove
1 lemon
4 anchovy fillets or 2 teaspoons anchovy paste
1 egg
Worcestershire sauce
4 ounces Parmesan cheese (1 cup grated)
Directions:
1. Turn the broiler to high with the rack 4 inches from the heat. Trim the asparagus.
2. Put the asparagus on one side of a rimmed baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and broil, turning as needed, until tender and slightly charred, 5 to 10 minutes.
3. Cut the bread into cubes and toss with 2 tablespoons olive oil and salt and pepper. After the asparagus has cooked a few minutes, add the bread to the pan and broil, shaking once or twice, until browned, 2 to 5 minutes. Remove whichever finishes first.
4. Trim the kale and slice into thin ribbons.
5. Halve the garlic clove, rub it around the inside of a large bowl, then mince it and add it. Add the anchovies and mash together with a fork.
6. Add the egg yolk (reserve the white for another use), the juice of the lemon, a dash of Worcestershire, and plenty of pepper.
7. Whisk, streaming in 1/2 cup olive oil, until creamy. Grate in the Parmesan and whisk again. Taste and adjust the seasoning.
8. Cut the asparagus into 2-inch pieces and add to the bowl with the kale and croutons. Toss and serve.
Variation:
Classic Caesar Salad: Use 2 heads romaine lettuce, chopped, instead of the asparagus and kale.
Tip: Pencil-thin asparagus can be eaten raw; cut into 2-inch pieces and skip broiling. To trim asparagus, snap one stalk to find where the tough part ends, then cut the rest to match.
Printed from https://recipe.bluelayer.org/recipe/74722/asparagus-and-kale-caesar-salad