Kale Caesar Salad from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• 2 thick slices of any good bread, preferably stale
• olive oil, for frying and drizzling
• 300 g/10½ oz kale, washed and de-stemmed (see hack)
• a pinch of salt
• 2 hard-boiled eggs, chopped
• 25 g/1 oz Parmesan, shaved (or finely grated, if you prefer)
• 2 garlic cloves, crushed
• 2 anchovy fillets, finely chopped
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 4 tbsp mayonnaise
• 2 tbsp finely grated Parmesan
• 2 tbsp extra-virgin olive oil
• salt and black pepper