SOFA so good

KALE AND SMOKED SALMON CAESAR SALAD

SERVES 4

PREP + COOKING TIME: 1 HOUR 20 MINUTES

• 4 large garlic cloves, skin on
• 100 ml (2⁄5 cup) olive oil
• sourdough baguette, sliced into 20 thin slices
• salt and pepper
• 50 ml (1⁄5 cup) store-bought Caesar salad dressing
• 100 ml (2⁄5 cup) mayonnaise
• 8 anchovy fillets, chopped finely
• juice of ½ lemon
• 100 g curly kale, stems trimmed, washed
• 300 g hot-smoked salmon, skin off, flaked
• 60 g Parmesan, shaved

1. Place garlic and olive oil in a small saucepan over very low heat and simmer for 40 minutes or until the garlic is soft. Set aside to cool.

2. Preheat the oven to 170°C (150°C fan). Place the bread on a baking tray and drizzle garlic-infused oil over. Season and bake for 12 minutes or until golden and crisp; set aside to cool.

3. Peel the cooked garlic and mash using a fork. Place mashed garlic in a bowl along with the Caesar salad dressing, mayonnaise, half of the chopped anchovies and the lemon juice. Mix well to combine. Stir the remaining anchovies through.

Toss together