Make good use of kale and put it centre-stage in this easy caesar salad topped with croutons. It can serve two as a main course, or four as a starter.
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
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
Description
- 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.
- 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.
- Toss together the kale, lettuce, avocado, if using, and shaved parmesan until evenly mixed.
- 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.
