Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 175°C (180°C). Massage kale with olive oil (3 tablespoons), making sure to coat all surfaces, kneading using your hands to help break down the tougher pieces, around 2 minutes in a big bowl. Keep to one side while you prepare the croutons and the dressing. Mix bread pieces with leftover olive oil in the bowl of one food processor. Blitz in short bursts till broken down into pea-sized pieces. Taste and add salt if it needs it using salt plus pepper plus pulse once or twice to mix. Move to a rimmed baking tray. Put in oven and bake till croutons are pale golden brown and crisp, around 20 minutes. Wipe out food processor bowl. Mix mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, plus lemon juice in the food processor bowl plus blitz till there are no lumps left. Taste and add salt if it needs it with salt and pepper if you need to. Add onions, dressing, and half of croutons to big bowl with wilted kale when croutons are cooked. Toss with hands till well coated. Serve scattered with leftover croutons.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 95 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 251 kcal |
| Protein | 6.3 g |
| Carbohydrate | 12.9 g |
| of which sugars | 2.1 g |
| of which free sugars | 0.2 g |
| Fat | 19.9 g |
| of which saturates | 3.6 g |
| Fibre | 3 g |
| Salt | 0.93 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
