Blk Swan Salad Recipe
Kale, Romaine, Parmesan Reggiano, Toasted Bread, Preserved Lemon Caesar Dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Ingredients
- 1
Prepare Kale and Romaine
Wash the kale and romaine lettuce thoroughly under cold running water. Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces. Tear the romaine into similar-sized pieces.
- 2
Grate Parmesan
Using a cheese grater, finely grate the Parmesan Reggiano cheese and set aside.
Toasting Bread
- 3
Toast Bread
Take the two slices of bread and toast them until golden brown. Once toasted, allow to cool slightly, then chop into bite-sized croutons.
Making the Dressing
- 4
Blend Dressing Ingredients
In a food processor, combine the preserved lemon (seed removed and cut into pieces), garlic clove, anchovy fillets, and Dijon mustard. Blend until smooth.
- 5
emulsify Dressing
With the food processor running, slowly drizzle in the olive oil until the dressing is emulsified and creamy. Season with salt and black pepper to taste.
Assembling the Salad
- 6
Combine Ingredients
In a large mixing bowl, combine the prepared kale and romaine lettuce. Add the grated Parmesan cheese and croutons.
- 7
Dress the Salad
Pour the preserved lemon Caesar dressing over the salad mixture. Toss gently until all the ingredients are well coated with the dressing.
