Serves 6
3 bacon rashers, thinly sliced
1 x 400g tin chickpeas, rinsed
1 tbsp olive oil
1 egg yolk
2 tsp Dijon mustard
1 garlic clove, peeled
2 tsp capers, drained
2 anchovy fillets in oil, drained
175ml sunflower oil
Grated zest and juice of 1 lemon
Sea salt and black pepper
400g kale, hard stems discarded, leaves cut into
5mm-wide ribbons
40g Parmesan, shaved
2 hard-boiled eggs (optional)
Method
1 Preheat oven to 220˚C/200˚C fan/gas mark 7. Put bacon and chickpeas on a baking tray and drizzle with oil. Bake for 20 mins, or till bacon
is very crisp and chickpeas have a crust.
2 For the dressing: blitz egg yolk, mustard, garlic, capers and anchovies in a blender till smooth. Add sunflower oil, drop by drop. Add lemon juice; whizz for a few seconds. Season.
3 Combine the kale, lemon zest and dressing. Top with bacon and chickpeas, and Parmesan.
4 For more protein, break the eggs over the salad.
Kale Caesar salad is from Cut The Carbs! by Tori Haschka (Quadrille, £30). Photography by Chris Chen.