Serves 4
3 bunches (500g) kale, cavolo nero leaves, discard stalks (Ettrick Gardens)
½ loaf (200g) good quality bread (sourdough or ciabatta), torn into bite sized pieces (Beanos Bakery, Gilberts Fine Food, Breads and More)
3 Tbsp olive oil (Dunford Grove)
Sea salt and freshly ground pepper
Dressing
2 cloves garlic (Ettrick Gardens)
4 anchovy fillets
1 Tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg yolk (Agreeable Nature)
½ cup olive oil (Dunford Grove)
¼ cup freshly grated parmesan, plus extra for garnishing
Preheat the oven to 180C
Place the bread chunks onto a baking tray and drizzle over the 3 tablespoons olive oil, season with salt and a little pepper and toss to coat.
Bake until crispy and golden. Remove and cool.
Wash the kale well in cold water and drain, chill until required.
To make the dressing; combine all the ingredients except the oil, and parmesan.
Whisk or process until very thick.
When thick slowly drizzle in the oil until it emulsifies (thickens and becomes mayonnaise like).
When all the oil is added, add the parmesan and mix through.
Taste for seasoning. Remember this dressing is supposed to be strong in flavours – salty anchovy, garlicky and cheesy with parmesan.
To assemble – place the kale and toasted croutons together in a bowl, add the dressing and coat so that the dressing clings to all the leaves.
Grate or shave a little more fresh parmesan over the salad and serve immediately.
Robust, nutritious kale smothered with a salty, creamy dressing doesn’t need much convincing. This is my go-to salad for the cooler months because it’s just right!
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