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Cavolo nero & Stilton Caesar
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By Elly Curshen
This is a deliciously wintry take on the traditional Caesar salad. There always seem to be leftovers when you buy a panettone, so use them to make slightly sweet croutons that balance the salty dressing perfectly
Serves: 2 as a main or 4 as a starter or side
70g panettone or ciabatta
1 tbsp olive oil
2 tsp Dijon mustard
50g Stilton, plus 2 tbsp crumbled, to serve
1 lemon, juice
1 tsp Worcestershire sauce
3 anchovies, drained and roughly chopped
1 clove garlic, finely grated
2-4 tbsp freshly grated Parmigiano Reggiano
200g pack cavolo nero, stalks removed, leaves rinsed in warm water, dried and torn into bitesized pieces
1 Start by making the croutons. Preheat the oven to 200ºC, gas mark 6. Tear the panettone or ciabatta into bitesized pieces and toss with the oil on a baking tray. Season. Bake for 10 minutes, or until golden and crisp.
2 Meanwhile, in a food processor or using a stick blender, pulse together the mayonnaise, mustard, Stilton, lemon juice (start with 2 tbsp), Worcestershire sauce, anchovies, garlic and 2 tbsp Parmigiano until smooth. Season and add more lemon juice or Parmigiano to taste.
3 Combine the cavolo nero pieces with 4 tbsp dressing in a large mixing bowl (you may need more dressing). Using clean hands, massage until the cavolo nero begins to wilt slightly. Tip into a serving bowl, top with the croutons and crumbled Stilton and serve
Keep any leftover dressing in a jar in the fridge for up to 2 days and use as a dip or to dress other salads. It works particularly well tossed with potatoes to make a potato Caesar salad.
Typical values per serving:
Per serving (for 2)
This recipe was first published in December 2021.
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