Cavolo nero and tarragon Caesar salad with pangratatto by Alana Laverty
Cavolo nero: 200g
Extra virgin olive oil
Flaky sea salt
FOR THE TARRAGON CAESAR DRESSING
Egg yolk: 1 (or 1 tbsp mayonnaise if you prefer not to use raw egg)
Dijon mustard: 1 tsp
Garlic: 1 clove, finely grated
Anchovy fillets: 2, minced or 2 tsp high quality anchovy paste
Fresh lemon juice: 1 tbsp
White wine vinegar: 1 1/2 tbsp
Fresh tarragon leaves: 2 tbsp, finely chopped
Light olive oil: 100ml (or a mix of olive and neutral oil)
Parmigiano Reggiano: 20g, grated
Salt and cracked black pepper: to taste
FOR THE PANGRATATTO
Panko breadcrumbs: 50g
Extra virgin olive oil: 30ml
Garlic: 1/2 clove, minced
Salt and pepper
Parsley: 1/2 tbsp, chopped
Parmigiano cheese : grated, to finish
For a winter twist on Caesar salad, try cavolo nero as your green, and add tarragon to your dressing for a fresh flavour profile
Serves 4, as a side
1. Start by making your dressing. Add anchovies to a large bowl and mince with a fork (or use anchovy paste). Add the egg yolk, minced garlic and Dijon, whisk until smooth.
2. Whisk in the lemon juice and vinegar, and start to slowly drizzle in the oil while whisking constantly to create a thick, creamy emulsion. If using a blender or food processor, you can stream the oil in slowly while it runs.
3. Stir in the Parmigiano Reggiano, salt, pepper and chopped tarragon. Taste and adjust seasoning, add more acid if needed. If the dressing is too thick, whisk in a teaspoon or two of cold water until it reaches your desired consistency. Leftover dressing can be stored in the fridge for 3-5 days.
1. Blitz panko breadcrumbs in a blender or food processor a few times to make them finer.
2. Warm oil over medium heat, add garlic and cook until fragrant (30 secs) – don’t brown it.
3. Add the panko crumbs and stir well to coat evenly in oil. Season with a big pinch of salt, and some pepper.
4. Toast for 8-12 minutes, stirring frequently, until deep golden and crunchy.
5. Remove from heat. Cool. Add chopped parsley.
6. Store leftover pangratatto on kitchen paper in a sealed container for up to two weeks.
1. Prep the cavolo nero: wash, remove the stems, tear the leaves into bite-sized pieces in a salad bowl, and massage them with olive oil and salt until they soften slightly (2-3 minutes)
2. Add half the tarragon Caesar dressing and toss. Taste, and add more dressing to your liking.
3. Plate your salad, adding a layer of breadcrumbs in the middle. Top with more breadcrumbs, lots of freshly grated Parmigiano Reggiano, some salt and pepper. Enjoy!
