Kale caesar salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a main or 4 as a light lunch
Ingredients
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.
