Anchovy and kale “Ceasar” salad with Avocado

A healthier take on the classic, ready in 10 minutes! Serves 1. The dressing serves 4-5 and will keep in the fridge for 5 days.

Procedure:

1. Cover 50g kale, roughly chopped, with boiling water, leave for 1 minute to soften; drain, rinse in cold water and set aside on kitchen paper.
2. In a blender, mix 2 large free-range egg yolks, 2 garlic cloves, crushed, 1 tsp. mustard powder, 2 tsp. Worcestershire sauce, 4 splashes Tobasco and 2 tbsp. white wine vinegar. With the motor running, add 150ml olive oil through the feed tube until the dressing is thick and smooth.
3. Toss the kale, 1 Avocado, peeled, stoned and sliced, and 50g marinated anchovy fillets in the dressing, season with black pepper and serve.