Beef Main

Healthy kale sprout caesar salad

Name: Kale sprout caesar salad recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup extra virgin olive oil; 8 slices prosciutto; 1⁄2 baguette, sliced; 1tbs sesame oil; 1⁄4 cup (60ml) oyster sauce; 300g beef fillet, thinly sliced; 1 bunch kale, blanched and refreshed in ice water; 100g baby kale; 100g mung bean sprouts; 50g baby purple cos lettuce (optional); 1⁄2 cup (150g) mayonnaise; 4 anchovies, finely chopped; 2tsp white wine vinegar; 50g grated parmesan, plus extra to serve; 1tbs Worcestershire sauce

Rate now

10m

20m

Jump to recipe

by Shannon Bennett

Chef

Oct 01, 2018

With just the right balance of healthy and tasty in the ingredients list, you'll love this easy, modern take on an old classic

1/3 cup extra virgin olive oil
8 slices prosciutto
1⁄2 baguette, sliced
1tbs sesame oil
1⁄4 cup (60ml) oyster sauce
300g beef fillet, thinly sliced
1 bunch kale, blanched and refreshed in ice water
100g baby kale
100g mung bean sprouts
50g baby purple cos lettuce (optional)
1⁄2 cup (150g) mayonnaise
4 anchovies, finely chopped
2tsp white wine vinegar
50g grated parmesan, plus extra to serve
1tbs Worcestershire sauce

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Place prosciutto and bread onto tray. Brush liberally with olive oil. Bake 10 minutes or until both are crisp and golden. Remove and cool slightly.
2.

Combine sesame oil and oyster sauce in a large bowl, season and add beef. Toss to coat. Heat 1tbs oil in a large frypan over high heat. Add half the beef and cook 1 minute, tossing until scorched. Repeat with remaining oil and beef. Set aside.
3.

To make the dressing, combine mayonnaise, anchovies, vinegar, parmesan and Worcestershire sauce. To assemble, combine the kale, baby kale, sprouts, cos leaves, prosciutto, bread and beef. Drizzle with a little dressing.
4.

Top with extra parmesan and dressing to serve.