Kale Caesar Salad with Chickpeas

Ingredients

• 5 eggs
• 700 g kale
• Salt
• 0.5 handful red watercress (10 g)
• 1 Garlic clove
• 1.5 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 20 g finely grated Emmental cheese
• 2 tbsp yogurt (3.5% fat) (15 g)
• 40 ml rapeseed oil
• 1 tsp Cayenne pepper
• 1 tsp Honey
• 100 g chickpeas (canned; drained weight)
• 100 g almonds
• 0.5 tsp paprika powder
• 80 g vegetarian hard cheese (35% fat in the product)

Instructions

1. 1.

   Cook 4 eggs in boiling water for 5–6 minutes until soft-boiled. Separate the remaining egg whites, set the yolks aside for another use. Clean the kale, remove thick stems, tear leaves, wash and cook in salted boiling water for 2–3 minutes over medium heat. Drain, shock with cold water, let drain well, then tear into small pieces. Wash the watercress and pat dry.

2. 2.

   For the dressing, peel the garlic and combine it with lemon juice, vinegar, mustard, Worcestershire sauce, grated cheese, and yolks in a bowl. Add yogurt and oil, blend until creamy, adding a little cold water if needed. Season the dressing with salt, ½ tsp cayenne pepper, and honey.

3. 3.

   Drain the chickpeas, rinse, and pat dry. In a non-stick pan without added fat, toast the almonds and chickpeas over medium heat for 3–4 minutes while stirring. Sprinkle with salt, paprika powder, and remaining cayenne pepper, remove from the pan and let cool.

4. 4.

   Arrange the kale on plates and pour the dressing over it. Peel and halve the eggs, placing them on top. Distribute watercress, almonds, and chickpeas over the salad. Sprinkle hard cheese shavings and finish with a dusting of pepper.