Kale Caesar-Style Salad

Ingredients

• 200 g (7 oz) Kale, tough stems removed, leaves finely sliced
• 50 g (1¾ oz) Fresh breadcrumbs
• 3 tbsp Olive oil, divided
• 50 g (1¾ oz) Parmesan, finely grated, divided
• 3 tbsp Mayonnaise or thick plain yoghurt
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce, or 2 chopped anchovy fillets
• 2 Garlic cloves, finely grated
• Salt and black pepper

You’ll need: Frying pan, Large mixing bowl

Method

1. 1

   Toast the crumbs. Heat 1 tablespoon of the oil in a frying pan over medium heat. Add the breadcrumbs and a pinch of salt and cook for 4 to 6 minutes, stirring often, until deep golden and crisp. Tip onto a plate to cool.

2. 2

   Make the dressing. Whisk the mayonnaise, remaining oil, lemon juice, mustard, Worcestershire sauce, garlic and half the Parmesan until smooth. Season generously with pepper and add salt to taste.

3. 3

   Massage the kale. Put the kale in a large bowl with about two-thirds of the dressing. Massage with your hands for 1 to 2 minutes, until the leaves darken and soften. Leave to sit for 10 minutes.

4. 4

   Serve. Taste and add more dressing, lemon or pepper if needed. Top with the breadcrumbs and the remaining Parmesan just before serving.