Ingredients
- 2 bunches curly kale, large bunches
- 120 grams sourdough bread (4 thick slices, roughly torn into chunks)
- Olive oil
- 1/4 cup crème fraiche
- 1 teaspoon Dijon mustard
- 4 fillets (4 grams) anchovy (finely chopped)
- 1 tablespoon lemon juice
- 250 grams pastrami (beef pastrami, thinly sliced)
- 4 large eggs (hard-boiled, peeled and halved)
- 1 cup parmesan cheese, thinly shaved
- Fresh cracked black pepper
How to Make
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Step 1: Preheat oven to 220C.
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Step 2: Cut away the rib and stem end of the kale leaves and reserve for a soup or vegetable dish.
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Step 3: Spread leaves and sourdough chunks on separate baking trays and lightly drizzle both with olive oil and roast in the oven for 20 to 30 minutes, turning them over after 10 minutes and roasting until golden and crispy.
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Step 4: Whisk together the creme fraiche, Dijon mustard. chopped anchovies and lemon juice with a little seasoning, adjusting with cold water until the consistency of pouring cream.
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Step 5: Lay the roasted kale and crispy sourdough croutons on a platter and nestle the pastrami and boiled egg halves evenly in and around the kale and scatter over the shaved parmesan and then drizzle over the dressing.
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Step 6: Serve with extra freshly cracked black pepper.
We hope you enjoy this recipe!
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