Kale & Gouda Salad

Recipe by
Monday Morning Cooking Club

Photo Credit (with thanks) to Alan Benson. Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores.

Ingredients

Method

Ingredients

  • Salad

  • 450 g Kale, approx 1 bunch
  • 60 g Coolea shaved, or other Gouda-style cheese
  • 80 g Roasted Hazelnuts, roughly chopped
  • 4 Ortiz White Anchovies, roughly chopped
  • Dressing

  • 1 Kangaroo Island Egg Yolk
  • 2 tsp Worcestershire sauce
  • 2 tsp Simon Johnson Harissa Paste
  • 1 Lime, with finely grated zest & juice
  • 2 tsp Romulo Sherry Vinegar
  • 2 Ortiz Anchovy Fillets, rinsed & chopped
  • 2 Garlic cloves, crushed
  • ¼ tsp Ground Black Pepper
  • 60 g Coolea finely grated, or other Gouda-style cheese
  • 250 ml Pons Extra Virgin Olive Oil
  • Tasman Sea Salt

Method

  1. Remove the large stalks from the kale and discard. Chop the kale and set aside in a large bowl.
  2. To make the dressing, whisk together the egg yolk, Worcestershire, harissa paste, lime zest and juice, vinegar, anchovy, garlic, pepper and grated Coolea cheese.
  3. Continue to whisk and slowly drizzle in the olive oil until fully emulsified. Season to taste with salt and pepper.
  4. Toss the chopped kale with sufficient dressing to coat lightly.
  5. Place on a serving plate and sprinkle with the shaved Coolea, hazelnuts and white anchovy.

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