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Recipe

Horseradish Kale Caesar Salad with Seeds

By Pete Evans From Moveable Feast Season 3, Ep.3
Scott Phillips

Servings: 4 to 6 as a main course, 6 to 8 as a side

Ingredients

  • 2 Tbs. olive oil
  • 1/2 lb. country ham, cut into medium dice
  • 1/4 cup good-quality mayonnaise
  • 1/4 cup fresh lemon juice (from about 1-1/2 lemons)
  • 1/4 cup grated fresh horseradish; more for serving (optional)
  • 2 cloves garlic, grated
  • 2 anchovies, minced
  • 2 tsp. Dijon mustard, preferably Maille
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 bunches lacinato kale (about 9 oz.), ribs removed and discarded, and leaves chopped into bite-size pieces
  • 1/3 cup sauerkraut (optional)
  • 1/4 cup sunflower seeds, toasted
  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup sesame seeds, toasted

Preparation

  • Heat the olive oil in a 10-inch skillet over medium heat until it begins to shimmer. Add the ham and cook, stirring often, until it becomes golden and crisp, about 6 minutes. Remove to a paper-towel-lined plate and set aside.
  • Combine the mayonnaise, lemon juice, horseradish, garlic, anchovies, and mustard in a medium bowl. Pour the extra-virgin olive oil into the mixture in a slow, steady stream, whisking to emulsify. Season to taste with salt and pepper.
  • Combine the ham, kale, sauerkraut (if using), and seeds in a large bowl. Add enough dressing to coat the salad and mix until well blended. Let the salad sit at room temperature for 30 minutes.
  • Toss the salad once more, adjust the seasoning to taste with salt and pepper, and transfer to a large serving platter. Grate additional horseradish directly on top of the salad, if desired. Serve with the remaining dressing on the side.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

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