Kale and Crouton Side Salad
Massaging the kale helps to break down its tough cellulose structure and gives the kale a softer texture and a milder flavour. Add a boiled egg, a tin of chickpeas or some grilled haloumi to pump up the protein.
Ingredients 9
Salad
1 bunch curly kale, approx. 8 large leaves
Pinch salt, for massaging kale
olive oil, for drizzling
croutons, see recipe on my profile
The Goat Dressing
80 g goat’s cheese, soft
100 g Greek yoghurt
3 tbsp olive oil
Pinch salt
1 tsp lemon zest
1 tbsp dill, heaped, chopped, plus extra for garnish
1⁄2 garlic clove, finely grated
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Method 8
For The Dressing
Put the and in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt.
Once combined, add the , a little at a time, stirring well after each addition to ensure the dressing doesn’t split. Add the , , and , and stir to combine.
For The Salad
Remove the from the tough stems, then tear into truly bite-sized pieces.
Rinse thoroughly, spin dry, then place in a large bowl with a pinch of and a drizzle of olive oil.
Massage and scrunch the leaves between your fingers for 2–3 minutes, until the starts to soften and wilt.
Stir in the dressing and set aside.
To build your salad, place the massaged, dressed in a serving bowl and top with croutons.
Drizzle with remaining dressing and garnish with , or any other herbs you have to hand.
Jessica Prescott's tips
Also good with shaved parmesan. All over it. Pop it on before adding the croutons, and voila.
