Caesar salad with langoustines

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Anna Haugh
From Saturday Kitchen

Ingredients

For the dressing

  • 1 tsp miso paste
  • 1 free-range egg yolk
  • ½ garlic clove
  • 4 anchovies, roughly chopped
  • 20g/¾oz Parmesan, finely grated
  • 80ml/2½fl oz olive oil
  • 1 lemon, zest only, plus juice of ½ lemon
  • pinch salt

For the salad

  • 100g/3½oz kale, stems removed and finely chopped
  • 2 heads Little Gem lettuce, leaves separated
  • 2 tbsp olive oil
  • 10 langoustines
  • 1 garlic clove, finely chopped
  • salt and freshly ground black pepper
  • 1 lemon, zest only, to garnish
  • 50g/1¾oz Parmesan, grated, to garnish
  • ¼ baguette, cut into bite-sized croûtons and fried, to garnish
  • 2 tbsp chopped fresh chervil, to garnish
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