Roasted Baby Broccoli + Kale Caesar Salad

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Toss the baby broccoli with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Spread on a baking sheet.
3. Roast the baby broccoli in the oven for 15-20 minutes until tender and slightly charred.
4. In a large bowl, massage the chopped kale with 1 tablespoon of olive oil and a pinch of salt until softened.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, chopped anchovy fillets, mayonnaise, and half of the grated parmesan cheese to make the dressing.
6. In a skillet, melt the butter over medium heat. Add the bread cubes and toast until golden brown to make croutons.
7. Combine the roasted baby broccoli, massaged kale, croutons, and dressing in a large salad bowl. Toss well to coat.
8. Sprinkle the remaining parmesan cheese over the salad and serve immediately.