Kale salad with smoked chickpeas and cheese yeast
4 servings
30 minutes
Recipe from Evgeny Engelke, brand chef of the Italy restaurants (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.
1
Soak hemp seeds in cold water for 24 hours.
- Hemp seeds: 5 g
2
Place the chickpeas in a bowl, cover with cold water in a 1:10 ratio for 12 hours. Then drain the water and refill with cold water so that there is twice as much water as chickpeas. Add smoked salt. Cook the chickpeas for 40-50 minutes after boiling; they should be soft but retain their shape.
- Chickpeas: 250 g
- Smoked salt: 20 g
3
Drain the water from the chickpeas, spread them on a towel, and dry.
4
Prepare the sauce. Place the yolk in a bowl, add mustard, start whisking the yolks with mustard while slowly pouring in grape seed oil in a thin stream.
- Egg yolk: 1 piece
- Dijon mustard: 5 g
- Grape seed oil: 90 ml
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.
- Anchovies: 10 g
- White wine vinegar: 5 ml
- Sour cream: 125 g
- Worcestershire sauce: 2 g
- Grated Parmesan cheese: 15 g
- Smoked salt: 20 g
6
Dry the hemp seeds, grind them in a coffee grinder or with a knife, and mix with cheese yeast (leave some yeast to sprinkle on the salad).
- Hemp seeds: 5 g
- Cheese yeast: 20 g
7
Tear the kale leaves by hand into segments of about 4 cm and dress with sauce.
- Kale: 100 g
8
Place the leaves on a plate, top with fried chickpeas, and sprinkle with cheese yeast mixed with hemp seeds.
- Chickpeas: 250 g
- Cheese yeast: 20 g
- Hemp seeds: 5 g