Caesar Salad with Kale

Ingredients:

• 1/3 cup olive oil
• 1 clove of garlic
• 2 anchovy fillets
• 1 tsp Worcestershire sauce
• Salt and freshly ground pepper
• 1.5 cups diced white bread
• 500-600 g kale (colourless cabbage), chopped
• Lemon juice
• Grated Parmesan
• Chopped hard-boiled egg

Preparation:

1. In a blender, combine garlic, anchovies, olive oil, Worcestershire sauce, and season with salt and pepper to taste.
2. Toss the bread with 1 tablespoon of the dressing on a baking sheet and bake in a hot oven until golden brown. Toss the cabbage with the remaining dressing on another baking sheet and bake in the oven until crisp, 5 to 8 minutes.
3. Place the cabbage and croutons in a salad bowl and drizzle with lemon juice. Sprinkle the salad with Parmesan cheese and chopped egg.