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Broccoli and Kale Caesar Pasta Salad
This pasta number is so incredibly delicious, in large part due to the homemade caesar dressing. If you’ve never made your own, it’s time you did. It’s much, much tastier than the shop-bought stuff. PS: if you’re afraid of anchovies, don’t be! They don’t make the dressing fishy, but rather add a delightful savoury kick.
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 garlic clove, finely chopped
- 4 anchovy fillets, finely chopped
- 2 large egg yolks
- 1 tsp dijon mustard
- ½ lemon, juice only
- 125ml vegetable oil
- 30g parmigiano reggiano, grated, plus more for serving
- 250g dried pasta of choice
- ½ head broccoli, cut into florets, stalk peeled and chopped into 1cm chunks
- 100g kale, ribs removed, leaves roughly chopped
- 30g toasted pine nuts, plus more for serving
Instructions
- Use the flat side of your knife to smash the garlic and anchovies into a paste. Place in a mixing bowl with the egg yolks, dijon mustard and lemon juice and whisk until well-combined.
- Whisking continuously, slowly trickle in the vegetable oil until the dressing thickens and emulsifies. You want to do this slowly to ensure your dressing does not split.
- Add the parmigiano reggiano and whisk until smooth, then season with salt and pepper, to taste. Set aside for later.
- Bring a large pot of generously salted water to the boil. Cook the pasta for 7 minutes then add the broccoli and kale and cook for a further 5 minutes, or until the pasta is cooked.
- Drain, rinse under cold water, then transfer to a large bowl. Add the dressing and pine nuts and toss well to coat, then serve up and enjoy – preferably with a few more pine nuts and an extra sprinkle of parmigiano reggiano.
I love this . I will be trying it soon mcaa!👌🏽
Thank you! I hope you enjoy it 🙂