Serves 4
The dressing for this is so good, plus it lasts a week in the refrigerator and you can use it on other green leaf-based salads. It makes a huge difference if you have good-quality anchovies, though if you aren’t keen on anchovies, just leave them out. I’m a big fan of roasted chickpeas and they really elevate this salad, with their crunchy texture and spices.
INGREDIENTS:
400g (14oz) cavolo nero or curly kale,
coarse stems removed, leaves
roughly chopped
1 head of romaine lettuce, leaves
separated and torn
30g (1oz) Parmesan cheese shavings
2 teaspoons pumpkin seeds
FOR THE ROASTED CHICKPEAS
400g (14oz) can of chickpeas,
drained and rinsed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon olive oil
FOR THE DRESSING
2 garlic cloves, crushed
1 teaspoon Dijon mustard
4 anchovies
2 tablespoons Greek yogurt
Finely grated zest and juice of 1 lemon
80ml (2¾fl oz) olive oil
50g (1¾oz) Parmesan cheese,
finely grated
Sea salt flakes and freshly ground
black pepper
Method:
1. Preheat the oven to 180°C fan (400°F), Gas Mark 6.
2. Start by roasting the chickpeas. Toss the chickpeas in a bowl with the spices and olive oil, making sure they are completely coated. Transfer to a baking tray and roast in the hot oven for 15–20 minutes until they are golden and crisp. Allow them to cool completely.
3. Place all the dressing ingredients in a blender and blitz until smooth.
4. Place the cavolo nero and lettuce leaves, Parmesan shavings, pumpkin seeds and roasted chickpeas in a large bowl and add the dressing. Toss well, season with salt and pepper and serve.
