The Cook's Pantry Chicken and Kale Caesar Salad
- Prep
- 20
- Cooking time
- 15
- Serves
- 4
Method
1. Heat a non-stick frypan over a medium/high heat. Add the bacon and cook for 2-minutes each side, or until golden and crisp. Remove from the heat and set aside to drain on paper towel to cool. Place the same pan back onto a medium heat with the Cobram Estate Robust Extra Virgin Olive Oil. Place the sourdough bread into a small food processor and blitz into crumbs. Place the breadcrumbs into the pan and cook, stirring for 4-5 minutes, or until golden and crisp. Season with a pinch of sea salt and take off the heat and set aside.
2. Whisk together all the dressing ingredients until smooth.
3. In a large bowl combine the sliced BBQ chicken, celeriac, celery, kale, pear and parmesan cheese. Pour the dressing over the salad and toss well to coat.
4. Place the salad into serving bowls and break over pieces of the bacon and scatter on the breadcrumbs.
5. Cut celeriac can easily oxidize, so place it into a bowl of cold water with a squeeze of lemon in it once prepared to stop it going brown!
Recipe from Courtney Roulston, The Cook's Pantry
Ingredients
300g Hot Roast Family BBQ chicken meat, sliced
4 curly kale stems, stalks removed, leaves finely sliced
180g Smoked bacon, rind removed
2 thick slices sourdough bread, crust removed
1Tb Cobram Estate Robust Extra Virgin Olive Oil
2 cups celeriac, peeled, sliced into matchsticks
2 stalks celery, finely sliced
1 green pear, core removed, thinly sliced
100g parmesan cheese, shaved
DRESSING:
½ clove garlic, finely grated
½ cup buttermilk
2 Tbsp whole egg mayonnaise
Lemon juice
Finely grated lemon zest
Maple syrup
2tsp Dijon mustard
1 anchovy fillet, drained, finely chopped
