kale salad for website

Serves 2

Kale is such an easy and friendly thing to grow in the garden, and is now known as a superfood. Whatever, it’s just delicious.


Bold = available at Hams & Bacon

For the salad:

400 g (14 oz) kale or Tuscan cabbage; use English spinach if these are not available

60 ml (2 fl oz/1/4 cup) canola oil (non GM)

2 large free-range eggs

1 small handful flat-leaf (Italian) parsley, washed and chopped

finely grated parmesan, for sprinkling

For the dressing:

70 ml (2. fl oz) milk

100 g (3. oz) cheddar, grated

1/2 teaspoon chardonnay vinegar (see glossary)

½ teaspoon butter

1 teaspoon cornflour (cornstarch)

1 tablespoon chopped almonds



Wash and dry the kale, but do not shake off all the excess water. Cut the leaves away from the stalks, discarding the stalks. Set the leaves aside.

To make the dressing, pour the milk into a small pot and bring to the boil. Whisk in the cheddar, vinegar and butter until all melted. Add the cornflour, keep whisking, and bring back to the boil until the sauce is the consistency of custard. Stir in 20 ml (1. fl oz) water and add the almonds. Keep warm.

Heat a large frying pan over a high heat. Add 40 ml (1. fl oz) of the canola oil and heat again for another 2–3 minutes, until the oil is almost smoking. Add the kale and keep tossing it around in the pan for about 30 seconds to 1 minute. You want to scorch the kale and totally wilt it.

Meanwhile, heat a small frying pan over a medium heat. Add the remaining canola oil and fry the eggs, sunny side up.


Place the kale in a large mixing bowl. Add half the dressing, including lots of the almonds and the parsley. Season with salt flakes and freshly ground black pepper.

Spread the kale mixture onto serving plates. Dress with a little more dressing, sprinkle all over with grated parmesan, then top with the fried eggs.

A perfect lunch dish, or supper.