Preheat the oven to 200 degrees.
Spread the carrots, parsnips and shallots on a large roasting tray and mix generously with oil, salt and pepper. Cook in the oven for 25-30 minutes until soft. Remove and leave to cool slightly.
In the meantime, mix the bread pieces on a baking tray with 2 tbsp oil and a good pinch of salt. Place in the oven with the carrots and parsnips for 12-15 minutes. Turn once or twice during this time until the bread is golden brown and crispy.
To make the dressing, puree the ingredients with 3 tbsp boiling water in a food processor until smooth. With the motor switched off, use a spatula to scrape down the sides of the bowl. The finished dressing should be as thick as yoghurt. Season to taste again.
Heat a little oil in a small pan. Fry the capers in it for 2-3 minutes until crispy. Drain on kitchen paper and leave to cool.
Place the kale in a salad bowl with a pinch of salt and a small dash of oil. Massage the salt and oil into the kale leaves for a few minutes until they are slightly softer.
Add the radicchio, parsnips, carrots, shallots, pieces of toasted bread and two tablespoons of dressing to the kale. Mix everything well and arrange the salad on two plates. Drizzle with the remaining dressing and sprinkle with the capers.
Wir nutzen Cookies, um dein GYMKY-Erlebnis zu verbessern. Deine Daten helfen uns, die App noch smarter für dich zu machen.
