400g kale, tough stems removed and leaves torn into large pieces
2 tbsp olive oil
2 thick slices sourdough, torn into chunks
2 Little Gem lettuces, leaves separated
1 avocado, roughly chopped
(optional)
30g parmesan, shaved
For the dressing
1 garlic clove, finely grated
2 anchovies in oil, finely chopped
15g parmesan, finely grated
5 tbsp mayonnaise
1 tbsp white wine vinegar
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 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 Toss together the kale, lettuce, avocado, if using, and shaved parmesan until evenly mixed.
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.