Ella Kitto's Warm Sprout Caesar Salad with Sourdough Croutons
This festive little warm salad is perfect for a light lunch - the kale and cauliflower can be substituted for anything really that’s seasonal and lurking in the back of the fridge!
Serves 2 as a light dinner.
Ingredients:
- 200g sprouts, trimmed and halved
- 100g curly kale, stems removed and roughly torn
- 150g cauliflower florets
- 1small raw beetroot, peeled and thinly sliced
- 30g Parmesan shavings
- 2 tbsp pomegranate seeds
- 3–4 tbsp @kentishoils Caesar Salad Dressing
- 2 slices sourdough bread, torn into pieces
- Olive oil
- Sea salt and black pepper
Method:
1. Preheat oven to 180°C (160°C fan). Toss the sourdough pieces with olive oil, salt, and pepper. Bake 8–10 minutes until golden
2. Boil the cauliflower in salted water for 4–5 minutes. Drain and set aside
3. Heat the oil in a pan. Fry the kale for 3–4 minutes until crispy. Set aside
4. Fry the sprouts, cut-side down, for 3–4 minutes until caramelised and then season
5. Toss together the cauliflower, kale, and sprouts in the dressing
6. Top with beetroot, Parmesan, pomegranate seeds, and croutons.
Serve warm.
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