How to make a kale Caesar salad in under 20 minutes

Had the Roman been alive to eat this salad, he might have been amazed that it could be made in such a short space of time

Kale Caesar salad

½ loaf ciabatta (220g) 
​80ml olive oil 
1 clove garlic, crushed 
6 eggs, at room temperature 
​500g kale, trimmed, chopped coarsely 
½ tsp sea salt 
1 tbsp olive oil, extra virgin
40g shaved parmesan 

Buttermilk dressing

​80ml buttermilk
2 tbsp mayonnaise 
2 tsp lemon juice 
1 tsp dijon mustard 
1 anchovy fillet, chopped finely 
½ clove garlic, crushed

Preheat oven to 180C/160C, fan-assisted. Tear bread into 2cm pieces; place on a baking-parchment-lined baking tray. Drizzle bread with oil, scatter with garlic; toss well to combine. Bake croutons for 10 minutes or until golden.

Meanwhile, place eggs in a medium saucepan with enough cold water to cover; bring to the boil. Reduce heat; simmer uncovered for 4 minutes for soft boiled. Drain; refresh under cold running water. Remove shells. Make buttermilk dressing.

Place kale, salt and extra oil in a large bowl; rub well to soften the leaves (it will lose about half its volume). Add croutons and half the dressing; toss gently to combine. Serve topped with halved eggs, parmesan and remaining dressing. Place ingredients in a screw-top jar; shake well.

Recipes from ‘Lakeland Express Easy-to-Make Recipe Book’, (£5.99, lakeland.co.uk)