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
Prep:20 mins
Serves 2 as a main or 4 as a light lunch
400g kale, tough stems removed and leaves torn into large pieces2 tbsp olive oil2 thick slices sourdough, torn into chunks2 Little Gem lettuces, leaves separated1 avocado, roughly chopped (optional)30g parmesan, shaved
STEP 1Combine 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 2Heat 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 3Toss together the kale, lettuce, avocado, if using, and shaved parmesan until evenly mixed.STEP 4Combine 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.
