Kale caesar salad

• kale↗400g g

  tough stems removed and leaves torn into large pieces

• olive oil↗2 tbsp tbsp
• sourdough↗2 thick slices

  torn into chunks

• Little Gem lettuces↗2

  leaves separated

• avocado↗1

  roughly chopped (optional)

• parmesan↗30g g

  shaved

• garlic clove↗1

  finely grated

• anchovies↗2

  in oil, finely chopped

• parmesan↗15g g

  finely grated

• mayonnaise↗5 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Toss together the kale, lettuce, avocado, if using, and shaved parmesan until evenly mixed.

4. 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.