1/4 cup fresh lemon juice

8 anchovy fillets packed in oil, drained and finely chopped

sea salt and freshly ground black pepper

1 hard-boiled egg, peeled

400g kale, center stalks removed, and very thinly sliced

Paul Newman’s Own Caesar Salad Dressing, to taste

1/4 cup natural almonds, toasted and finely chopped

1/2 cup finely grated Parmesan, grated

Toss kale, anchovies and lemon juice in a large bowl. Add dressing to taste. Roughly chop the egg and sprinkle over the salad with the almonds and grated parmesan.