Name: Kale caesar salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 2 as a main or 4 as a light lunch
Ingredients: 400g kale tough stems removed and leaves torn into large pieces; 2 tbsp olive oil; 2 thick slices sourdough torn into chunks; 2 Little Gem lettuces leaves separated; 1 avocado roughly chopped (optional); 30g parmesan shaved; 1 garlic clove finely grated; 2 anchovies in oil, finely chopped; 15g parmesan finely grated; 5 tbsp mayonnaise; 1 tbsp white wine vinegar

Kale caesar salad served on a blue plate

400g kale
tough stems removed and leaves torn into large pieces
2 tbsp olive oil
2 thick slices sourdough
torn into chunks
2 Little Gem lettuces
leaves separated
1 avocado
roughly chopped (optional)
30g parmesan
shaved

For the dressing

1 garlic clove
finely grated
2 anchovies
in oil, finely chopped
15g parmesan
finely grated
5 tbsp mayonnaise
1 tbsp white wine vinegar

Method

step 1
Combine the kale with 1 tbsp of the olive oil and a good pinch of salt in a large bowl, and massage the oil into the leaves for a minute before setting aside to tenderise a little.
step 2
Heat the oven to 200C/180C fan/gas 6. Scatter the bread on a large roasting tray, then drizzle over the remaining 1 tbsp oil. Toss to coat the bread, then bake for 10 mins until golden and crisp. Remove from the oven and set aside.
step 3
Toss together the kale, lettuce, avocado, if using, and shaved parmesan until evenly mixed.
step 4
Combine the dressing ingredients in a small bowl and mix together until well combined. You can also do this in a jar – put the lid on and shake well. Loosen with a little water (it should be the consistency of yogurt), then pour over the salad. Scatter over the sourdough croutons and toss again, then grind over some black pepper and serve.