Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

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Christmas dinner 79

(Text)

Kale Caesar Salad

with Parmesan Crisps

•Soy-free •Nut-free

Making your own creamy Caesar dressing is easier than you think, and it pairs beautifully

with kale. parmesan crisps make this salad extra special and give crunch in place of

traditional croutons.

for dreSSIng:

2 egg yolks

2 cloves garlic, finely minced

1 teaspoon anchovy paste or

1 anchovy fillet, mashed

1 teaspoon dijon mustard

¾ cup (180 ml) canola oil

¼ cup (60 ml) freshly squeezed

lemon juice

Salt and pepper to taste

for parMeSan CrISpS:

1½ cups (150 g) finely grated

parmesan cheese

for Salad:

8 cups (540 g) curly kale, tough

stems removed, cut into bite-size

pieces

½ cup (50 g) finely grated parmesan

cheese

To make the dressing: Place the egg yolks in a medium-size bowl and

whisk gently. Add the minced garlic, anchovy paste, and Dijon mustard

and whisk until thoroughly combined. Keep whisking as you begin to very

slowly add the canola oil, just a few drops at a time at first, then as you see

the dressing begin to thicken, you can start to add the oil faster, in a thin

stream, whisking constantly. When all of the oil is incorporated you should

have a thick, pale emulsion, almost like mayonnaise. Whisk in the lemon

juice. Season to taste with salt and lots of freshly ground black pepper.

Refrigerate the dressing until ready to use.

To make the crisps: Preheat the oven to 350 ̊F (180 ̊C, or gas mark

4). Line a baking sheet with parchment paper. Place ¼ cup (25 g) of the

Parmesan cheese in a thin layer in a circle shape, about 4 inches (10 cm)

in diameter. Make 5 more circles using ¼ cup (25 g) of the remaining

Parmesan cheese each.

Bake for about 8 to 9 minutes, or until the cheese is melted and has

turned golden brown. Remove from the oven and let cool on the baking

sheet. Use a thin spatula to remove them from the baking sheet, but handle

them carefully because they are very delicate.

To assemble the salad: In a very large bowl, toss together the kale with

the desired amount of dressing. Sprinkle with the ½ cup (50 g) Parmesan

cheese and toss again. Season with additional salt and pepper if desired.

Divide the salad among 6 plates. Top each with a Parmesan crisp and serve.

Yield: 6 servings

Chef’s Tip

Kale is delicious and nutritious, so it’s my first choice for Caesar, but use

romaine if you want a more traditional salad.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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