Winter Caesar Salad

After the last 10 days of indulging in rich delicious foods in the UK over Christmas, all I have been craving is a tangy, zesty, fresh salad with some winter greens. And while this is absolutely not one of my typical anti-inflammatory recipes, I’m easing my way back in to a new years re-set. So I used some produce I found at the farmers market this weekend and created my winter Caesar salad. Which is made with massaged Tuscan kale, shaved Brussels sprouts and bitter radicchio lettuces. The anchovy tangy lemony Caesar dressing has a little Calabrian chili kick along with a decadent dollop of organic Straus sour cream (which you can skip), + lots of crushed garlic. I used toasted gluten free panko breadcrumbs in extra virgin olive oil to add in some crunch and a well aged Parmigiana Reggiano cheese which is super low in lactose content. It would be great for lunch with some grilled chicken or as a side to my lemon shallot roasted chicken with smaltzy salt and vinegar smashed roastie potatoes over herby yogurt for a beautiful dinner party with friends this Winter season.

Recipe: Serves 4-6 for a side or 2-4 for a main

For the salad -

1 head of radicchio lettuce, torn or cut

1 bunch lacinato kale (Dino or Tuscan kale), shredded

2 cups shaved brussels sprouts

For the dressing -

2 organic pasture raised egg yolks

2 large cloves garlic, crushed

1 tbsp anchovy paste or 3 anchovies, crushed in to a paste

2 tsp Calabrian chili

2 tsp Worcestershire sauce

Zest and juice of 1 lemon

1 tbsp Dijon mustard

2 tbsp organic sour cream (optional)

1/4 cup extra virgin olive oil

Lashings of freshly grated parmigiana Reggiano cheese

Maldon sea salt

Lots of scrunches of black pepper

For the breadcrumbs-

1 cup gluten free panko breadcrumbs

3 tbsp extra virgin oil

2 cloves crushed garlic

Pinch of maldon sea salt

In a large bowl, start building your dressing with your 2 organic egg yolks, Dijon mustard and anchovy paste. Whisk together. Now add in your crushed garlic, chili, Worcestershire sauce and lemon zest/ lemon juice. Whisk to combine and the acidity from the lemon emulsifies with the egg yolks and kills off any salmonella in them.

Now add in your sour cream if you like, or keep it without. And some fresh Parmesan. Along with salt/pepper to taste and slowly add in your olive oil whilst whisking.

Then you want to wash, prep your kale and finely chop. I like to massage it with a little drizzle of olive oil and a sprinkle of salt for 30 seconds to make it a little easier to chew and digest.

Shave your brussels sprouts by hand with a mandolin (but be careful not to take off your finger tips), or the shaving attachment on your food processor.

And wash and tear your radicchio lettuce.

Now you want to toast your panko breadcrumbs in lots of olive oil with another clove or 2 of crushed garlic and some extra flakey maldon sea salt. Do not leave their side in the pan as they can then quickly. And toss constantly until golden (around 5 minutes).

Add the lettuces in to the large bowl with the dressing and toss to combine.

Now add in the breadcrumbs on top and toss a little more.

And finish with more freshly grated Parmesan and some more scrunches of black pepper.

Enjoy on it’s own or as a side to a beautiful wintery dinner party!

Serve in my giant wooden bowl I can’t live without from @casazuma CHLOESKITCHEN gets you 10% off your order!