Apple and Kale Ceasar Salad

Ingredient

180g Smoked middle bacon, rind removed
2 thick slices stale sourdough bread, crust removed
1tbs Red Island olive oil
2 apples, sliced into matchsticks
1 cups celeriac, peeled, sliced into matchsticks
½ bunch celery, inner leaves only, finely sliced
6 stalks tuscan kale, stalks removed, leaves finely chopped
100g parmesan cheese, shaved from a block

Dressing:
½ clove garlic, finely grated on a microplane
½ cup buttermilk
2tbs whole egg mayonnaise
Zest and juice of 1 lemon
1tbs maple syrup
2tsp Dijon mustard
1 anchovy fillet, drained, finely chopped

Method

Heat a BBQ plate or frying pan over a medium/high heat. Cook the bacon for 2-3 minutes each side, or until golden and crisp. Remove from the heat, slice into batons and allow to cool.

Place the sourdough bread and oil into a small food processor and blitz into crumbs. Place the breadcrumbs into the bacon fat 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 to cool.

Whisk together all the dressing ingredients until smooth and taste for balance.

In a large bowl combine the apple, celeriac, celery, kale and Parmesan cheese. Pour the dressing over the salad and toss well to lightly coat.

Place the salad into serving bowls and top with the bacon and scatter over the crispy breadcrumbs.

Cut apple & 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 by Courtney Roulston