Kale & Burrata Caesar Recipe
Roasted garlic vinaigrette, white anchovy, Reggiano, lemon, chili
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Ingredients
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Salad Base
Roasted Garlic Vinaigrette
Method
Preparation
- 1
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap garlic cloves in foil and roast for about 30 minutes until soft. Allow to cool, then squeeze out the roasted garlic into a bowl.
- 2
Make the Vinaigrette
In a blender, combine the roasted garlic, olive oil, lemon juice, Dijon mustard, salt, black pepper, and red chili flakes. Blend until smooth. Adjust seasoning to taste.
- 3
Prepare the Kale
Wash and dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces. Place in a large bowl.
Assembly
- 4
Combine Ingredients
Add the vinaigrette to the kale and toss until well coated. Sprinkle in the grated Parmesan Reggiano and toss again.
- 5
Serve
Plate the kale salad and top with pieces of burrata cheese and white anchovies. Finish with additional chili flakes if desired.
