Raw Kale Caesar

Ingredients:

1 large bunch of washed Kale/Cavolo Nero (roll into balls by stacking on top of each other, and slice thinly into long ribbons)

2 handfuls fresh mint

1 large jalapeño, finely sliced, pith removed

1 red onion, sliced on a mandolin

1 cup crushed hemp seeds

1 lemon, and zest

T tsp of Himalayan Salt

2 tbsp olive oil 

Roasted spiced paprika chickpeas (see recipe below)

Or

Roasted GF sourdough croutons see recipe below)

Roasted Chickpeas (for gluten free version):

1 can chickpeas

generous dash of rapeseed oil to cover

2 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

Salt to taste

Method:

Preheat oven 200 C. Prepare a roasting tin. Drain chickpeas. Massage the ingredients all over the chickpeas very well. Roast in the oven for 40 minutes. Check often, rotating the chickpeas around the pan very ten minutes or so to make sure they all go crispy. They are ready when they nice and crunchy. Set aside.

Roasted sourdough croutons:

1 day old loaf of GF sourdough, crusts removed

Genorous dash of rapeseed oil to cover 

3 tbsp oregano

1 tbsp onion powder

1 tbsp garlic powder 

Salt to taste

Method:

Preheat oven 200 C. Prepare a roasting tin. Slice your bread into 1 inch cubes. Massage the ingredients all over the bread bits very well. Roast in the oven for about 25 to 30 minutes total, check often, rotating the croutons around the pan very ten minutes or so to make sure they all go crispy. They are ready when they are nice and crunchy. Set aside.

Dressing:

3 anchovies

1 egg yolk

1/2 bottle rapeseed oi

5 tbsp brewers yeast

1 tsp dijon mustard

2 tbsp chardonnay vinegar

3 garlic cloves

juice of one lemon, plus zest

1 tsp red chili flakes 

1/2 cup olive oil to finish

Method:

Place all of the ingredients into a food processor except for oils. Begin to puree, and then very slowly drip the rapeseed oil into the top open part of the food processor in a long stream. When thick, turn off and scrape into a large bowl. Gently whisk in olive oil to loosen. Set aside. Remaining dressing will keep two weeks in fridge and can also be used on romaine lettuce, spring greens, or any hearty raw green vegetable. Can thicken in the fridge, so add a little water to loosen. 

Salad Method:

Prepare your kale or cavolo nero and place in a large bowl. Add the lemon, olive oil, and salt. Mix well, massaging with your fingers for about 3 or 4 minutes. Let the salad sit for 15 minutes in the dressing to let the acid cook the leaves softly. Then squeeze out excess water, taking a handful at a time over a colander and then place into a separate bowl. Add the hemp hearts, jalepeno, red onion, and mint. For each serving, add one heaping tbsp of dressing and mix well. Top with chickpeas or croutons.