Caesar kale

Name: Caesar kale
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 ciabatta; 6 el traditional olive oil; 250 g cherry tomatoes on the branch; 500 g fresh kale; 1 el mustard seed potty 55 g; 1 lemon cleaned up; 6 anchovy fillets in canned oil; 250 ml cooking dairy; 1 toe garlic; 300 g chicken filet cheese; 30 g capers; 75 g Parmigiano Reggiano

Caesar kale with anchovy fillets, chicken fillets, capers and Parmesan cheese.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 180 ° C.
Tear the bread into pieces and spread over a baking sheet covered with parchment paper.
Sprinkle the bread with the oil and sprinkle with salt and pepper.
Place the cherry tomatoes on the branch next to it (with enough space between the tomatoes and the bread) and toast the bread in the middle of the oven in about 10 minutes to croutons. Allow to cool.
In the meantime, heat the oil in a skillet and add the kale in parts. Bake for 4 minutes on a high heat.
Mix the mustard seed through and scoop on a large, flat dish.
Grate the yellow skin of the lemon and squeeze out the fruit. Cut the anchovies into pieces and do with the lemon zest, 1 tbsp lemon juice (per 4 persons) and the cooking skillet in a high cup.
Press the garlic clove above and mash the bar mixer to a dressing. Season with pepper and salt.
Heat the oil in the frying pan and fry the chicken for 5 min. On medium heat. Times regularly.
Divide the chicken and capers over the kale. Sprinkle with the dressing and sprinkle with the croutons. Divide the tomatoes over it and scrape the cheese on top.