Kale Caesar salad

Ingredients

• 270 g Fresh kale, roughly chopped
• 1 head Head romaine lettuce, torn into bite-sized pieces
• 95 ml Olive oil
• 1 tbsp Lemon juice, fresh
• 1 tbsp White wine vinegar
• 50 g Parmesan, grated
• 2 clove Garlic, minced
• 3/4 tsp Fine sea salt
• 200 g Bread, whole-wheat
• 1/2 tsp Pepper, black ground
• 1/4 tsp Dijon mustard

Method

1. Prepare the croutons; heat oven to 200C.
2. Spread the bread cubes in a single layer on a rimmed baking sheet.
3. Place in the oven and bake for 10 minutes.
4. Remove from the oven and toss while still warm with 1 clove garlic and 3 tablespoons olive oil.
5. Season to taste.
6. Prepare the vinaigrette; in a food blender, combine the remaining garlic, olive oil, mustard, lemon juice, white wine vinegar, and half the Parmesan.
7. Add seasoning to taste and blend until smooth.
8. Place the kale and lettuce in a bowl,
9. Add the cooled croutons and prepared vinaigrette.
10. Toss to combine and sprinkle with parmesan.
11. Refrigerate for 30 minutes so flavors develop.
12. Serve.