Kale Salad with Smoked Chickpeas and Nutritional Yeast
Salads • Author's
Description
Recipe by John Smith, executive chef of a popular American restaurant. This dish is part of a tasting menu dedicated to a culinary festival in 2021.
Ingredients
- Kale 5 oz
- Chickpea 10 oz
- Cheese yeast 0 oz
- Hemp oil 0 oz
- Smoked salt 0 oz
- Sour Cream 5 oz
- Whole egg 1 piece
- Dijon Mustard 0 oz
- Grapeseed Oil 5 fl oz
- Anchovies 0 oz
- Champagne Vinegar 0 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Worcestershire Sauce 0 oz
- Vegetable Oil 0 qt
Step-by-Step Guide
Step 1
Soak the hemp seeds in cold water for 24 hours.
Step 2
Place the chickpeas in a bowl and cover them with cold water in a 1:10 ratio for 12 hours. Then drain the water, refill the bowl with cold water so that there is twice as much water as there are chickpeas. Add smoked salt. Cook the chickpeas for 40–50 minutes after the water comes to a boil; they should become tender but maintain their shape.
Step 3
Drain the water from the chickpeas, spread them out on a towel, and pat them dry.
Step 4
Prepare the sauce. Place the egg yolk in a bowl, add the mustard, and begin whisking the yolk and mustard together. While whisking, slowly drizzle in the grape seed oil in a thin stream.
Step 5
When the oil becomes part of the sauce and its texture resembles thick mayonnaise, add finely chopped anchovies, wine vinegar, sour cream, Worcestershire sauce, grated Parmesan, and salt.
Step 6
Dry the hemp seeds, grind them in a coffee grinder or with a knife, and mix with the cheese yeast (set aside a little yeast to sprinkle on the salad).
Step 7
Tear the kale leaves by hand into segments of about 4 cm and dress with the sauce.
Step 8
Arrange the leaves on a plate, top with roasted chickpeas, and sprinkle with nutritional yeast mixed with hemp seeds.
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