Kale Caesar

Serves: 2-4 Ready in: 40 mins

PRODUCE

1 clove of garlic, finely chopped 2 lemons 1 bunch kale (I like Tuscan), tough stems removed and leaves torn into bite-sized pieces

DAIRY

1 egg yolk Parmesan cheese

PANTRY

90g crusty bread, torn into smallish pieces Extra-virgin olive oil Salt and freshly ground black pepper 3 anchovies, finely chopped plus a few boquerones (white anchovies) for serving if you’d like to be fancy 1tsp Dijon mustard

1 Preheat the oven to 200°C/gas 6. Place the bread on a baking sheet and drizzle with about 3tbsp oil. Squeeze the oil into the bread and sprinkle with salt. Grate a little bit of Parmesan over the top. Bake until the croutons are golden brown, 10-15 mins, stirring halfway through.

2 Make the real Caesar dressing: Sprinkle about 1tsp of salt over the anchovies and garlic. Smooth and mash the salt into the anchovies and garlic to create a paste.

3 In a medium bowl, whisk together the egg yolk, the zest of 1 lemon, about 2tbsp lemon juice, and the Dijon mustard. In a smooth, steady stream – while whisking – slowly drizzle in about 60ml oil (you may need a little bit more). Add the anchovy mixture and whisk to combine. Season to taste.

4 Add the kale to the bowl with the dressing. Massage it a bit with clean hands, gently squeezing the dressing into the kale. Add almost all of the croutons, toss, and then transfer the whole thing to a serving platter or plates. Top with the remaining croutons, plenty of Parmesan shavings, and fancy anchovies if you’ve got them. Serve with lots of lemon wedges on the side!