Kale caesar salad
- 1 litre water
- 4 sprigs thyme
- 2 clove garlic, crushed
- 1/2 medium lemon (70g), sliced thinly
- 400 gram free-range chicken breast fillets
- 12 thin slices sourdough baguette (100g)
- 3/4 cup finely grated parmesan
- 1 tablespoon olive oil
- 8 free-range middle bacon slices (240g)
- 1 teaspoon white vinegar
- 4 free-range eggs
- 3 cup baby kale leaves
Green goddess dressing
- 1/4 cup whole-egg mayonnaise
- 2 tablespoon sour cream
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tablespoon coarsely chopped basil
- 1 tablespoon coarsely chopped chives
- 2 tablespoon water
- 1 tablespoon lemon juice
- 1 drained anchovy fillet, chopped coarsely
- 1 clove garlic, chopped finely
Kale caesar salad with green goddess dressing
- 1Bring the water, thyme sprigs, garlic and lemon to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, uncovered, for 12 minutes or until chicken is cooked through. Remove chicken; cool for 10 minutes. Reserve poaching liquid for another use,such as stock.
- 2Using the Smeg stand mixer fitted with the flat beater, mix the chicken over low speed until coarsely shredded.
- 3Meanwhile, make green goddess dressing. Using the Smeg blender, blend ingredients until smooth and combined; season to taste.
- 4Preheat grill. Toast bread on one side, then turn and sprinkle with half the parmesan; grill croutons until parmesan melts and is browned lightly.
- 5Heat oil in a small frying pan over medium heat, cook bacon until golden and crisp; drain on paper towel.
- 6Half fill a large saucepan with water; bring to the boil. Add vinegar to water. Break 1 egg into a cup then slide into pan; repeat with remaining eggs. When eggs are in pan, return to the boil. Cover pan, turn off heat; stand 3 minutes or until a light film of egg white sets over the yolks.
- 7Meanwhile, place kale and one-quarter of the dressing in a large bowl; toss to combine. Stand for 5 minutes to soften slightly.
- 8Add croutons, bacon, remaining parmesan and dressing; toss to combine. Serve salad topped with poached egg.
As well as cooked chicken, the Smeg stand mixer can also be used to shred cooked pork, lamb and beef.
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