Special Diets | 22 December 2016Kale Caesar Salad with Parmesan Crisps Share article facebook twitter google pinterest Wow guests from the very beginning of the meal with Kale Caesar Salad with Parmesan Crisps. Making your own dressing is easy and Gluten-Free Entertaining shows you exactly how! The Parmesan crisps are so good, you may never have a salad with croutons again. Making your own creamy Caesar dressing is easier than you think, and it pairs beautifully with kale. parmesan crisps make this salad extra special and give crunch in place of traditional croutons. For Dressing: 2 egg yolks 2 cloves garlic, finely minced 1 teaspoon anchovy paste or 1 anchovy fillet, mashed 1 teaspoon dijon mustard ¾ cup (180 ml) canola oil ¼ cup (60 ml) freshly squeezed lemon juice Salt and pepper to taste For Parmesan Crisps: 1½ cups (150 g) finely grated Parmesan cheese For Salad: 8 cups (540 g) curly kale, tough stems removed, cut into bite-size pieces ½ cup (50 g) finely grated parmesan cheese To make the dressing: Place the egg yolks in a medium-size bowl and whisk gently. Add the minced garlic, anchovy paste, and Dijon mustard and whisk until thoroughly combined. Keep whisking as you begin to very slowly add the canola oil, just a few drops at a time at first, then as you see the dressing begin to thicken, you can start to add the oil faster, in a thin stream, whisking constantly. When all of the oil is incorporated you should have a thick, pale emulsion, almost like mayonnaise. Whisk in the lemon juice. Season to taste with salt and lots of freshly ground black pepper. Refrigerate the dressing until ready to use. To make the crisps: Preheat the oven to 350?F (180?C, or gas mark 4). Line a baking sheet with parchment paper. Place ¼ cup (25 g) of the Parmesan cheese in a thin layer in a circle shape, about 4 inches (10 cm) in diameter. Make 5 more circles using ¼ cup (25 g) of the remaining Parmesan cheese each. Bake for about 8 to 9 minutes, or until the cheese is melted and has turned golden brown. Remove from the oven and let cool on the baking sheet. Use a thin spatula to remove them from the baking sheet, but handle them carefully because they are very delicate. To assemble the salad: In a very large bowl, toss together the kale with the desired amount of dressing. Sprinkle with the ½ cup (50 g) Parmesan cheese and toss again. Season with additional salt and pepper if desired. Divide the salad among 6 plates. Top each with a Parmesan crisp and serve. Buy from an Online Retailer US: UK: If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? What can you bring to parties that will please a crowd, and bring praise instead of pause? Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you’re hosting a brunch, going to a holiday bash, or just having a casual couple’s dinner at home. With fourteen separate menus and more than 100 party-pleasing dishes, you’ll find something for every taste and occasion. From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering. Entertain with ease with Gluten-Free Entertaining! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.