KALE CAESAR SALAD

Robust, nutritious kale smothered with a salty, creamy dressing doesn’t need much convincing. This is my go-to salad for the colder months because it’s just right!

Serves 4

ingredients

2-3 bunches (500g) kale, cavolo nero leaves, discard stalks

½ loaf (200g) good quality bread (sourdough or ciabatta), torn into bite sized pieces

3 Tbsp olive oil

Sea salt and freshly ground pepper

½ small red onion or shallot, diced finely

Dressing

2 cloves garlic

4 anchovy fillets

1 Tbsp white wine vinegar or lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 egg yolk

½ cup olive oil

¼ cup freshly grated parmesan, plus extra for garnishing

Method

Preheat the oven to 180C

Place the bread chunks onto a baking tray and drizzle over the 3 tablespoons olive oil, season with salt and a little pepper and toss to coat. Bake until crispy and golden. Remove and cool.

Wash the kale well in cold water and drain, chill until required.

To make the dressing; combine all the ingredients except the oil, and parmesan. Whisk or processor until very thick. When thick slowly drizzle in the oil until it emulsifies (thickens and becomes mayonnaise like). When all the oil is added, add the parmesan and mix through. Taste for seasoning. Remember this dressing is supposed to be strong in flavours – salty anchovy, garlicky and cheesy.

To assemble – place the kale, onion and toasted croutons together in a bowl, add the dressing and coat so that the dressing clings to all the leaves. Grate or shave a little more fresh parmesan over the salad and serve immediately.