Blk Swan Salad I Half 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
Salad Preparation
- 1
Prepare the Greens
Wash the kale and romaine lettuce thoroughly under cold water. Tear the kale into bite-sized pieces and chop the romaine lettuce. Combine both in a large salad bowl.
- 2
Add Cheese
Grate the Parmesan Reggiano and sprinkle it over the mixed greens in the salad bowl.
Toasting Bread
- 3
Toast the Bread
Cut the bread into small cubes and place them on a baking sheet. Toast in a preheated oven at 350°F (175°C) for about 10 minutes or until golden brown. Remove from oven and let cool.
Dressing Preparation
- 4
Make the Dressing
In a small bowl, combine the preserved lemon (finely chopped), olive oil, minced garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Whisk until smooth and well combined.
Assembling the Salad
- 5
Combine All Ingredients
Pour the dressing over the salad base and toss until everything is evenly coated. Add the toasted bread cubes and toss gently to combine. Serve immediately.
