LEON Kale Caesar
LEON Kale Caesar
Not your traditional caesar, but we love it.
Ingredients
- 75g (2½oz) pasta (twists or shells)
- Salt
- 1½ tablespoons pine nuts
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 100g (3½oz) cavolo nero/black kale, ribs removed, shredded
- freshly squeezed lemon juice
- 1x 400g (14oz) can of canellini beans, drained and rinsed
- 1 spring onion, very finely chopped
- a handful of fresh flat-leaf parsley leaves, chopped if large
- vegan parmesan (or regular parmesan) shavings, to serve
For the dressing:
- 2 heaped tablespoons vegan mayonaise, our Aioli , or use regular
- 1 teaspoon Dijon mustard
- ½ teaspoon vegetarian Worcestershire sauce
- 1 teaspoon of freshly squeezed lemon juice, or to taste
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon red wine vinegar, or to taste
- 1 small clove of garlice, or to taste, crushed to a paste with a blade knife
Method
- Cook the pasta in boiling salted water until al dente.
- Meanwhile, toast the pine nuts and seeds in a hot dry pan until golden, just 1-2 minutes.
- Place the kale in a large mixing bowl and add a pinch of salt and a squeeze of lemon juice, then massage both into the leaves (this will soften them).
- When the pasta is cooked, drain and add to the mixing bowl; along with the cannellini beans, spring onions and parsley.
- Stir together the dressing ingredients in a separate bowl , then taste - vegan mayos can vary in flavour, so add more salt, lemon, garlic or vinegar, as needed. Add a dash of water if necessary, so that the dressing is easy to pour, then pour it over the salad and toss.
- Shave over some vegan parmesan, add the toasted seeds and pine nuts, then toss the salad gently once more. Finish with a little more parmesan just before serving.
