All Kale Caesar

Spring took its time to arrive this year but today we are just over a month in and the beautiful hot rays of sunshine are finally here.What better way to celebrate than with friends in the form of a healthy lunch in the garden. 
Our thoughts now turn to lifting our spirits, and as we all well know we should be eating our greens.I know, I know, I know.  More kale. I am overwhelming you with all this healthy green shit, but this is a star turn.The crisp-tender texture and robust flavour of roughly torn Portuguese kale standing up to the tart Caesar dressing of this healthy, hearty salad. Serve as a first course, or as a side dish or part of a tapas with grilled chicken, beef, or lamb,or even cook some chicken and mix it into your salad for a kale and hearty "chicken" Caesar.Raw kale takes the place of traditional Romaine or Cos lettuce and partners with a bold dressing that stands up to the hearty greens.Caesar you say, doesn´t that involve anchovies? I can just see you grimacing the “ewww gross!” face about the anchovies.  You just think you don’t like them.  Anchovies are, in fact, delicious, and nutritious just like this salad.Trust me, a Caesar is no proper Caesar without anchovies.Accept no substitutes.Crispy homemade croutons tossed with olive oil, salt and herbes de Provence,a perfect solution to 3 day old bread and here you have a cheap healthy salad and a clear conscience, having found a use for the remains of the week-ends loaf.Hey-ho I hear the door bell ringing so its off to the jardim for lunch.

Kale Caesar salad

FOR THE CROUTONS
4 tablespoons extra virgin olive oil
100g 3-day old white bread cut into 3cm cubes

Pre-heat the oven to 200C/390F/ gas mark 5. Toss the bread cubes around in a bowl with the oil.Spread over a baking tray  and bake in the oven, turning occasionally for 20 minutes until golden brown.Remove from the oven and allow to cool.

FOR THE CLASSIC CAESAR DRESSING
2 cloves garlic
4 anchovy fillets
1Tablespoon Dijon mustard
2 eggs plus two egg yolks
Juice of 1 lemon
125ml white wine vinegar
250ml extra virgin olive oil
300ml sunflower oil
Blend all the ingredients in a processor until smooth and creamy.

1 large head curly green kale, centre stems removed 
and leaves torn into bite-size pieces

⅔ cup freshly grated Parmesan cheese

In a large bowl, toss the kale with the croutons. Add the dressing to taste, reserving any extra for another use. Add the Parmesan, toss again and serve immediately.