Ingredients

• 150 g kale
• 1/3 cup dried cranberries
• 1/2 clove garlic
• 1/3 chili pepper
• 4 tablespoons sunflower seeds, toasted in a pan
• 1 tablespoon butter or extra virgin olive oil
• about 30 g Parmesan
• croutons with garlic butter

Dressing:

• 1 egg yolk
• 1/3 clove garlic
• 1 teaspoon mustard
• 1 teaspoon Worcestershire sauce or a piece of anchovy fillet
• 6 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• sea salt and freshly ground pepper (preferably white)

Preparation

1. Rinse the kale and separate the green leaves from the stiff center stem. Cook in steam (6 minutes) or in water (4 minutes), drain. Soak the cranberries in a few tablespoons of hot water. Slice the garlic thinly. Finely chop the chili pepper. Toast the sunflower seeds in a dry pan.
2. Heat the butter or oil in a skillet with the garlic and chili, sauté. Add the kale and cook while stirring for about 1 minute until softened. Season with salt and pepper. Add the drained cranberries and sunflower seeds, mix, and set aside.
3. Dressing: To make the dressing, best to use a blender or food processor. If you don't have one, use a mixer with a whisk attachment. Blend the egg yolk with garlic, mustard, a pinch of salt, Worcestershire sauce or anchovy, blending until the yolk is creamy. Then gradually add the olive oil while beating constantly. Mix in the lemon juice and pepper.
4. Rub the baguette with a halved garlic clove, then brush with butter and cut into cubes. Toast in a dry pan.
5. Place the kale in a salad bowl, sprinkle with croutons, and drizzle with dressing (you don't need to use all of it). Finally, sprinkle the salad with grated Parmesan.