
From the kitchen of The Peninsula Beverly Hills
Salad, 1 bunch kale, stems removed, washed and thoroughly dried
500 g Brussels sprouts
3 Romaine lettuce hearts, chopped
113 g Parmesan, shredded
113 g Parmesan, shaved
115 g croutons
olive oil and salt to taste
Peppercorn-White Anchovy Dressing
29 ml red wine vinegar
juice and zest of 1 lemon
29 ml half and half
5 g Dijon mustard
2 oil-packed anchovy filets
1 clove garlic
1 egg yolk
55 g Parmesan, shredded
250 ml olive oil
5 ml Worcestershire sauce
29 ml water
3 dashes Tabasco
cracked pepper to taste
Preheat oven to 245°C.
Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy and soft, about 30 minutes (they are ready when they turn dark brown).
Lightly toss the kale in olive oil, and bake slowly in a single layer on a sheet tray in a 150°C oven until crispy, about 30 minutes.
Set Brussels sprouts and kale aside to cool to room temperature.
Make the dressing. First, blend garlic, anchovy and water together in blender until smooth; then add vinegar, Dijon mustard, half and half, lemon juice and lemon zest. Next, add egg yolk; then, with the blender on low speed, slowly add the olive oil. Finish by adding Tabasco, Worcestershire, Parmesan and cracked pepper.
In a large bowl, place Romaine, roasted Brussels sprouts, crispy kale, shredded Parmesan and croutons and toss with dressing.
Garnish with shaved Parmesan and a drizzle of olive oil, and serve.