Introducing you to my new favourite lunch. And my favourite supper. Oh and to hell with it, it’s probably my most favourite person too. I have eaten this for both lunch and supper for about a week and I am yet to be bored of it.
It’s the perfect mixture, of cool, crisp, crunchy and creamy. That’s right, I only use adjectives beginning with ‘c’ now.
Crikey. Don’t all start squawking about letter liberties and equal rights. I’m only messing. I still love all letters. But back to the matter in hand, or bowl. This salad. Aka the greatest salad known to man. Woman. Or panther. But honestly, this salad is drool worthy of the highest order. It’s like this salad is attached to a rocket which is hurtling towards edible nirvana and it just rocketed past unbelievably delicious. Tasting is believing.
The idea for this came from an image I saw on Pinterest a while ago and I’ve been obsessed ever since.
The dressing is a cheat’s version of a classic caesar dressing and it couldn’t be easier to knock up. Not that you need to tell anyone else that. Like the classic caesar dressing, this does contain parmesan, which you could definitely leave out if you are watching the waistline or don’t touch dairy. I really recommend adding a little though as it adds that extra depth of flavour which so defines the classic Caesar salad.
Using crispy kale, baked in the oven works really well as it’s delicious. But also it creates another texture and it’s different textures in the food we eat that can really add to our enjoyment of it. Sounds weird, but it’s true.
You can either poach or roast a couple of chicken breasts or even better – this salad is perfect for using up left over roast chicken from the weekend. Although I have to admit, that we never really have left over roast chicken in our house. It’s just not the done thing. So I have taken to sometimes roasting an extra chicken at the same time as the one for lunch, so that I do actually end up with left over chicken for the week ahead. There really is nothing better than cold roast chicken. It’s the edible equivalent to finding a fiver in that old coat you found in the back of your cupboard. Enough said.
- 2 tablespoons of good quality mayonnaise
- 1½ tablespoons olive oil
- 2 anchovy fillets (for the faint hearted) or if you are like me, make it 4…hey, that’s just how I do living
- 1 garlic clove
- 5 tablespoons of parmesan (optional, but definitely preferable)
- salt, although go easy because of the salty anchovies
- 2 tablespoons of hot water, just poured from the kettle. You may need a dash more, but add sparingly, as you want it to be a beautifully thick, but drizzle-able (that’s a word) dressing
- squeeze of lemon juice
- ¾ cup cooked quinoa (I like to add a few chilli flakes, a squeeze of lemon and some dried herbs before I cook my quinoa, then just cook according to packet instructions)
- ¾ cups cooked chicken, torn into strips
- 1 gem lettuce heart
- handful of walnuts
- 4 cups of kale, shredded
- Pop the shredded kale into a roasting tray, drizzle with a little olive oil and sprinkle with salt and pepper. Cook for 10 minutes, stirring half way through, or it will burn. It’s ready when it’s wonderfully crispy and delicious
- Mix all the dressing ingredients together in a bowl
- Whilst the kale is cooking, divide the rest of the ingredients between two bowls. Then, add the cooked kale and drizzle with the dressing just before serving.
Complete and utter bliss.
Now you must excuse me as I go and have a look in my fridge for left overs.