Updated Jul 7, 2017Chatelaine
cheese curds, spread on a baking sheet and frozen
extra-virgin olive oil
1 1/2 tsp
loosely packed baby kale
fennel bulb, thinly sliced
watermelon radishes or 1 candy cane beet, thinly sliced
cherry tomatoes, halved
- COOK frozen curds in batches in a dry non-stick frying pan over medium, flipping once, until crisp and golden but not melted, 1 to 2 min. Transfer to a plate and set aside. Wipe pan after frying each batch.
- WHISK oil, parsley, chives, vinegar, lemon juice, Dijon, salt, pepper and sugar in a large bowl. Add kale, fennel, radishes, tomatoes and fried cheese curds and gently toss. Serve immediately.
NutritionCalories 201, Protein 10 g, Carbohydrates 33 g, Fat 15 g, Fibre 3 g, Sodium 276 mg. Excellent source of vitamin A
Mastering the basics: kale caesar