Kale Caesar Salad

We love the idea of taking a classic and giving a twist using healthy and seasonal ingredients. This twist on a Caesar salad is vegetarian and the perfect salad to eat on cold days.

serves 2

600g baby kale
1 x 400g tin chickpeas
90ml mayonnaise
1 lemon
60g grated Parmesan
2 slices spelt bread
1 teaspoon ground turmeric
8 tablespoons olive oil
1 teaspoon mustard
salt and pepper


Preheat an oven to 200°C. Cut the bread into 2 cm cubes. Place in a roasting dish with 4 tablespoons olive oil and roast in the oven for about 10-15 minutes until golden and crisp.

Drain the liquid from the chickpeas and rinse them under cold water. Dry well on some kitchen paper. In a small bowl, mix the mayonnaise together with 2 teaspoons mustard, a few drops lemon juice, salt and pepper. Thin the dressing down with a little water. It should be the consistency of pouring cream.

Heat a frying pan over medium heat with 4 tablespoons olive oil and fry the chickpeas and turmeric until golden, about 3 minutes. Season with salt and pepper.

Add the baby kale to the pan and fry for a further 2 minutes or until just wilted.

Spoon the kale and chickpeas over 2 plates and drizzle over the dressing. Scatter over the croutons and grated Parmesan before serving.



voor 2 personen

600gr babyboerenkool
1 x 400gr blikje kikkererwten
90ml mayonaise
1 citroen
60gr bakje geraspte Parmezaan
2 sneetjes speltbrood
1 theelepel kurkumapoeder
8 eetlepels olijfolie
2 theelepels mosterd
zout en peper


Verwarm een oven voor op 200°C. Snijd het brood in blokjes van 2 cm. Doe ze in een ovenschaal en meng ze met 4 eetlepels olijfolie. Zet de schaal in de oven voor ongeveer 10-15 minuten totdat ze goudbruin en knapperig zijn.

Giet het vocht van de kikkererwten af en spoel ze af, in een zeef, onder koud water, dep ze droog met wat keukenpapier. Meng in een kommetje de mayonaise met 2 theelepels mosterd, een paar druppels citroensap, zout en peper. Verdun met een beetje koud water tot de dressing de dikte heeft van slagroom.

Verwarm een koekenpan op medium vuur met 4 eetlepels olijfolie en bak de kikkererwten en kurkuma goudbruin voor ongeveer 3 minuten. Breng op smaak met zout en peper.

Voeg de babyboerenkool toe aan de pan en bak nog eens 2 minuten.

Schep de boerenkool over 2 borden en lepel de dressing er overheen. Bestrooi met de croutons en de geraspte Parmezaan.






Caesar Salad with Grilled Chicken

Serves 2

2 chicken breasts
1 ciabatta roll
3 baby gem lettuces
1 tin anchovies, use as many as you like in the salad
50-75 g Parmesan, grated
olive oil

150 ml sunflower oil
25 ml olive oil
10 ml fresh lemon juice
2 ml salt
5 ml sugar
few drops tobasco sauce
25-50 ml red wine or rice vinegar
2 ml Dijon mustard
1-2 cloves garlic, crushed
2 egg yolks
salt freshly ground black pepper

Begin with the dressing. Put all ingredients, except oils in a blender and mix. Slowly add the oils until emulsified. If too thick, thin with a little water.

Preheat the oven to 180° C. Cut the ciabatta into 3 cm cubes and place in a roasting tray. Drizzle with 2 tablespoons olive oil and sprinkle with a little sea salt. Mix the ingredients together and bake in the oven for 8-10 minutes until golden brown and crunchy.

Slice the chicken breasts lengthways in half. Drizzle with olive oil and season with salt and pepper.

Slice off the bottom end of the baby gem and discard. Separate the leaves, rinse them gently under cold running water and dry off in a clean tea towel or in a salad spinner.

Place a grill pan over a high heat. Grill the chicken breasts for 3-4 minutes on each side until they are golden and cooked through.

Using a large bowl, mix together the salad leaves, dressing, anchovies, croutons and ¾ of the Parmesan. Season with salt and pepper.

Divide the salad between 2 plates. Lay 2 chicken breast halves on each salad and finish by scattering with the remaining Parmesan.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours