Raw Cavolo Nero Caesar Salad

Thursday, March 19, 2015

I have never been one to follow trends, or at least not successfully. I always buy in way after it's cool, and before I do, I think everyone around me look like total fools. Some of these trends I never opened up to or if I did, my mother wouldn't buy them for me, and for that I am truly thankful (think UFO pants/trousers, fishnet tights and Furbies). Now I know kale for all the original trendsetters kale is 'so last season' but in actual fact, it is so this season. In fact, these seasons (food) trend are very minimal, which I hear is quite chic. However, this means not much to sell for the farmers and not much to buy from the farmers, that is, if you decide to do the seasonal thing and not eat a tropical fruit in the dead of Winter (you fool)! 

Anyway, these few weeks are pretty scarce for the cabbage patch (cabbage not actually being one of the featured in season veggies, although cavolo nero is kind of a cabbage), and kale is definitely my top pick of the line up, so when I passed a pretty bunch of cavolo nero, I thought why not pack some iron in my salad and also realised I wouldn't mind if someone gave me a bunch of cavolo nero instead of a bunch of flowers, once in a while. 

I have actually already done a sort of kale caesar blog post before but this one's different (this one's better) and that was like two years ago, Happy Belated Birthday Manu's Kitchen! 








Raw Cavolo Nero
Caesar Salad

YOU WILL NEED:

150-200G CAVOLO NERO
2 INCHES OF LEMON PEEL (WASH THE LEMON FIRST)!
1 INCH BLOCK OF PARMESAN OR PECORINO CHEESE
2 ANCHOVIES (GROSS, I AGREE)
1 EGG YOLK
1/2 TSP DIJON MUSTARD
1/4 CUP LEMON JUICE (APPROX 1 LEMON)
1/4 CUP GOOD OLIVE OIL (PLUS EXTRA FOR BREADCRUMBS)

2 TSP LEMON ZEST
1 SLICE BREAD OF YOUR CHOICE OR BREAD CRUMBS
2 TBSP TOASTED PINE NUTS
SALT AND PEPPER 

Trim the cavolo nero by cutting on either side of the stems, and removing any bad parts. Wash and dry the cavolo nero thoroughly and then cut them into smaller pieces depending on your bite size/aesthetic preference. 

In a blender or food processor (or by hand if you feel like it) blend together the lemon peel, parmesan, anchovies, egg yolk and dijon mustard with a pinch of sea salt and pepper. You may need to scrape down the sides of the blender a few times. Add the lemon juice and blend again until smooth. Then slowly pour in the olive oil whilst still blending. You should have a thick-ish creamy consistency but not as thick as your usual caesar dressing. (You don't need to use all the dressing but it's better to make too much then not enough).

To make the breadcrumbs, in a clean and dry blender, quickly pulse the slice of bread with a pinch of salt and pepper. They should be coarse but not too small. (About 3 pulses of 1 second).

Heat just enough olive in a small pan so that it coats the base of the pan. When the pan is hot add the breadcrumbs. Test to see if it's hot by throwing in one crumb and making sure it sizzles immediately. Gently toss to coat them in the olive oil and remove when crisp and browning.

Plate the cavolo nero individually or to share. Drizzle with the dressing, sprinkle with the toasted pine nuts, crispy breadcrumbs, a little lemon zest and a pinch of salt and pepper.

Enjoy!