A recipe by James Dodd, head chef at The Field Kitchen. This dish is always a hit with diners. Leaving the salad to sit for 15 minutes before serving allows the acidity to take away the raw taste and texture from the kale.
Preparation time 10 mins / Cooking time 30 mins / Serves 4
Ingredients:
2 garlic cloves, peeled
10 anchovy fillets or capers
1 tsp Dijon mustard
2 tbsp red wine vinegar
Juice of 1-2 lemons
2 poached eggs (blended hot)
250ml olive oil
Kale, preferably curly
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