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!
What interests me about understanding educational opportunities abroad is how a broad idea becomes part of an ordinary day. Comparing study options involves daily life and support as well as course descriptions. It makes me curious about the practical side of international education opportunities. I do not have a settled view yet, but this seems like a good place to slow down and look more closely. What would you want to know before choosing an unfamiliar learning environment?
A conversation about creating supportive relationships in education seems most useful to me when it leaves space for uncertainty and further questions. Being listened to can make it easier for a student to explain a difficulty before it grows. This is why I would approach student emotional support with a specific question rather than a fixed expectation. I am still thinking through the details, and a small example would help me picture how this works in practice. What helps a support conversation feel welcoming rather than intimidating?
What draws my attention to using digital tools in vocational learning is the possibility of making an unfamiliar subject feel closer to everyday life. Digital resources are most useful when they help students practise a recognisable workplace task. It also gives the phrase digital vocational education a clearer meaning than a label on its own. I am still thinking through the details, and a small example would help me picture how this works in practice. Which activities benefit from an online tool and which still need hands-on practice?
I find using clear language to explain complex ideas easier to think about when there is a concrete question to start from. A concrete example often makes an abstract explanation easier to follow. I would keep that thought nearby when looking for ideas about clear communication skills. I can imagine different answers depending on the situation, so I would want to understand the context before drawing conclusions. How do you decide when technical terminology helps and when it gets in the way?
When it comes to understanding building energy certificates, I would rather understand one useful detail properly than rush through a long list of ideas. Knowing what a certificate describes can help a reader ask more precise questions about a building. Seen this way, building energy certificates becomes a topic to explore rather than something to sum up too quickly. I would be interested in a simple example, because it is often the ordinary details that make an idea memorable. Which parts of an energy certificate are hardest for a first-time reader to interpret?