Crispy kale Caesar-style salad
(This recipe was created and kindly supplied by Sophie Zalokar)
Preheat oven to 220C. Cut away the rib and stem end of the kale leaves and reserve for soup or vegetable dish.
Spread the leaves and sourdough chunks on separate baking trays, and lightly drizzle both with olive oil. Roast in the oven for 20 to 30 minutes, turning them over after 10 minutes and roasting until golden and crispy.
Whisk together the crème fraiche, Dijon mustard, chopped anchovies and lemon juice with a little seasoning, adjusting with cold water until the consistency of pouring cream.
Lay the roasted kale and crispy sourdough croutons on a platter and nestle the pastrami and boiled egg halves evenly in and around the kale.
Scatter over the shaved Parmesan and then drizzle over the dressing. Serve with extra freshly cracked black pepper.
For an easy picnic dish, transport the components separately to combine together at whichever divine West Australian location you choose to enjoy.