Caesar Salad with Kale

Ingredients:

• Half a small red onion, thinly sliced
• 1/4 baguette, cut into 1cm cubes (about 1 1/2 cups)
• 0.5 cups extra-virgin olive oil
• 2 tablespoons mayonnaise
• 1 teaspoon red wine vinegar
• 0.5 tsp honey
• 2 anchovies in oil, chopped (optional)
• 2 cloves garlic, grated
• Juice of 1 lemon
• 140 g small kale
• 1 romaine lettuce heart, chopped
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat oven to 190°C. Soak red onions in ice water for 10 minutes, then drain.
2. Meanwhile, toss the bread cubes on a rimmed baking sheet with 1 tablespoon of olive oil, season with salt and pepper. Bake in the oven until the bread cubes are crisp and golden, 8-10 minutes.
3. In a large bowl, combine the mayonnaise, vinegar, honey, anchovies, garlic, and lemon juice. Slowly whisk in the remaining 1/2 cup olive oil. Add the kale, romaine, Parmesan, and red onion to the dressing and toss. Divide the salad among 4 bowls and top with croutons.