A healthy take on the classic, this zesty anchovy and kale caesar salad takes just 10 minutes to prepare and will keep in the fridge for 5 days. We love that it contains avocado too, ideal for boosting the immune system and keeping you fuller for longer. We love this lunch recipe from the 2+1 Diet.
ALSO SEE: Roast vegetable salad with anchovy dressing
Ingredients
- 50g kale
- 2 large egg yolks
- 2 garlic cloves, crushed
- 1 tsp mustard powder
- 2 tsp Worcestershire sauce
- 4 splashes Tabasco sauce
- 2 tbsp white-wine vinegar
- 150ml olive oil
- 1 avocado, peeled, stoned and sliced
- 50g marinated anchovy fillets in the dressing
- Black pepper to season
Instructions
- Cover the kale, roughly chopped, with boiling water, leave for 1 minute to soften; drain, rinse in cold water, and set aside on paper towel.
- In a blender, mix the egg yolks; garlic cloves; mustard powder; Worcestershire sauce; Tabasco sauce; and white-wine vinegar. With the motor running, add the olive oil through the feed tube until the dressing is thick and smooth.
- Toss the kale; avocado; and anchovy fillets (marinated in the dressing), then season with black pepper, and serve.
