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Penny Mourdant MP

“It is vital we help those most vulnerable in our communities, especially in this crisis. Food hubs will have additional challenges at this time – to fundraise and secure supplies. So even if you have never supported these services please do so now.”

Penny comments on the importance of The Passage’s Donate Your Dinner campaign

Kale Caesar salad

This hardly qualifies as a recipe at all. It only needs a few ingredients and is a great way to eat greens. It can be eaten on its own or is wonderful with meat of fish. I love it with garlic or lemon chicken. Takes about 10 minutes.

Per two people you will need:

  • Stale bread
  • Olive oil
  • Black pepper
  • A packet of kale
  • Caesar salad dressing, shop bought or homemade.
  • Dijon mustard
  • A lemon
  • Parmesan cheese

Method:

Make some croutons using some stale bread, cubed. Roll the cubes in a little olive oil, with a little garlic if you prefer. Bake in a warm- hot oven for 10-15 minutes until crisp but not too brown.

Take a whole packet of kale ans sort through it to get rid of the stalky bits. You can use it completely uncooked for this salad, but I prefer to dunk it in boiling water from the kettle for about 10 seconds as it just softens it slightly.

Set aside to cool slightly and drain all the water off.

To make the dressing, mix a couple of minced garlic cloves, 1 teaspoon anchovy paste, juice of a lemon, Dijon mustard, Worcester sauce, and some good mayo.  Alternatively use a shop bought dressing and give it some extra punch with the juice of a lemon, a teaspoon of Dijon mustard and per couple of tablespoons of the dressing. Add lots of black pepper too.

Mix the dressing into the wilted kale, grate in a good chunk of parmesan and then right before you serve it clatter in the croutons. Don’t to this too early as they will get soggy.

If you don’t want to eat bread it is perfectly yummy without the croutons, or use some diced, garlic roasted potatoes instead.