Delicious Caesar-Style Salad with Baby Kale, Herbs, and Pecorino Crisps
Baby kale is sturdy enough for bold dressings. Opt for young kale for a tender bite, though larger leaves can be finely shredded. For a vegetarian alternative, swap anchovies with chopped olives and use a vegetarian Parmesan-style cheese. This salad makes an elegant side for a Mother's Day feast.
Ingredients
For the crisps
1 cup finely grated pecorino cheese
⅔ cup chopped pecans
Freshly ground black pepper
For the dressing
3 tbsp milk
2 anchovy fillets
½ crushed garlic clove
1 egg yolk
5 tbsp extra-virgin olive oil
2 tbsp lemon juice, or to taste
1 scant tsp Dijon mustard
For the salad
6-7 cups packed baby kale leaves, tough stems removed
Handful of chopped chervil
Handful of torn basil leaves
Handful of edible flowers like pea flowers, violas, cornflowers, and chive flowers
Method
1. Preheat the oven to 375°F (gas mark 5). Line a baking sheet with parchment paper. Use half of the pecorino to form small cheese piles, about 3cm wide and 0.5cm thick, leaving space between each. Top with a few pecan pieces, reserving some for later, and season with black pepper. Bake for 5-7 minutes until the cheese melts into lacey discs and turns golden around the edges. Cool for 5 minutes before transferring to a paper-lined plate. These crisps can be made up to four days ahead and stored in an airtight container in a cool place.
2. Place the milk in a small bowl and add anchovy fillets. Let it sit for 10 minutes to reduce saltiness, then drain the milk.
3. In a mortar and pestle, crush the anchovy and garlic into a paste. Mix in the egg yolk, slowly adding the olive oil while stirring. Add lemon juice and mustard, along with 2 tablespoons of water. Season generously with black pepper.
4. In a bowl, combine the kale leaves with two-thirds of the dressing. Toss the kale vigorously with your hands or salad servers to tenderize the leaves. After a few minutes, mix in the herbs, remaining pecorino, and pecans. Finish by scattering edible flowers and crumbling the pecorino crisps on top.
This fresh take on a Caesar salad, featuring crunchy kale and beautiful flowers, pairs wonderfully with crab, broad bean, tomato, and marigold tarts for a light lunch.