Kale Caesar Recipe
Braised & smoked beets, orange supremes, brown sugar Massaged kale, julienned fennel, house dressing, bbq vinaigrette, maple creme fraiche, toasted hazelnuts, Parmigiano Reggiano, Parmesan crisps, lemon chives & honey puffed quinoa
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Ingredients
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Salad Components
Method
Salad Preparation
- 1
Prepare the Kale
Wash the kale thoroughly, remove the stems, and tear the leaves into bite-sized pieces. Massage the kale with a sprinkle of brown sugar until the leaves are tender.
- 2
Prepare the Beets
If using raw beets, braise them by simmering in water for about 30 minutes until tender, then peel and slice. For smoked beets, slice them and briefly smoke using a stovetop smoker or grill.
- 3
Segment the Orange
Cut the top and bottom of the orange to create a stable base. Cut away the peel and pith, then segment the orange by cutting between the membranes to release the segments.
- 4
Julienne the Fennel
Trim the fennel bulb and cut it in half. Remove the core and slice thinly to create julienne pieces.
- 5
- 6
Assemble the Salad
In a large bowl, combine the massaged kale, braised and smoked beets, orange segments, and julienned fennel. Drizzle with the dressing and toss gently to combine.
- 7