Deconstructed Kale BLT
This recipe is a take on the classic BLT sandwich, with a twist. Crunchy greens play well with the tangy dressing. Great as a main dish or a side salad, also highly versatile based on availability of seasonal vegetables.
- 200g prosciutto
- Olive oil spray
- 200g Turkish bread loaf, torn into medium bite size pieces
- Half bunch of green kale, leaves only and stalks removed
- Half a head of radicchio, leaves removed and kept whole
- 500g medley of mixed sweet small tomatoes (yellow and red), halved
- 1/3 cup MasterFoods™ Caesar Salad Dressing
- 1 tbsp. MasterFoods™ Italian Herbs
- Salt and pepper, to taste
1 Preheat oven 160°C, spray kale leaves with olive oil and a sprinkling of sea salt. Bake for 5 to 8 minutes, or until they just start to crisp. Take out and set aside to cool.
2 In a frying pan over medium heat, gently fry the prosciutto until crisp, then set aside.
3 Spray the Turkish bread with olive oil. In the same frying pan, cook in batches until golden brown, adding a sprinkling of dried Italian herbs towards the end.
4 In a large mixing bowl combine the kale, radicchio leaves, and tomatoes. Add enough dressing to evenly and lightly coat everything.
5 Snap the crisped prosciutto into large shards and add the Turkish croutons – add a little extra Caesar and serve.
1 Replace prosciutto with grilled haloumi and slices of avocado for a vegetarian option.
2 Add some lemon zest as a garnish for extra zing, or some classic dukkha for crunch.
3 To elevate the Turkish croutons even further, try adding a sprinkling of MasterFoods™ Garlic Powder and finely grated parmesan cheese to coat the torn bread croutons while still hot.
4 Caesar dressing is also versatile for sandwiches, wraps, coating meats and roast vegetables.