Kale Caesar Salad

Finely chop or mash the anchovies and add them to a bowl. Peel the garlic and grate or crush it directly into the bowl. Grate half of the Parmesan and add. Squeeze half the lemon juice into the bowl. Add the water, Dijon, mayonnaise and a pinch of salt and pepper. Whisk until fully combined. Set aside.

Wash the kale thoroughly. Strip the kale leaves from its stems, discard the stems and chop the leaves roughly. Add the kale leaves to a large bowl, drizzle with olive oil and squeeze the remaining lemon juice over it. Season with a pinch of salt. With clean hands, massage the lemon juice into the kale leaves. Set aside.

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, transfer the chicken to a plate to rest.

Meanwhile, roughly chop the romaine lettuce. Using a peeler, shave the remaining half of the Parmesan into shavings. Chop the sourdough into bite-size cubes.

Once the chicken is resting, wipe the pan clean. Return the pan to a medium heat with the salted butter. Once the butter is melted and foaming, after around 2 min, add the sourdough cubes along with the dried oregano. Fry for 4-5 min, stirring occasionally, until the croutons are golden brown. Drain the croutons on kitchen paper.

Slice the rested chicken. Add the romaine lettuce, Parmesan shavings and dressing to the kale. Toss. Divide the salad among plates and top with the warm croutons and sliced chicken breast.