Simple Kale Salad with Caesar Croutons and Roasted Tomatoes

Preheat oven to 400ºF and toss tomatoes with oil, salt, and sugar. Spread on a small sheet pan and roast for 15 minutes until slumped and just barely browned at the edges.

Meanwhile, make the croutons. Heat butter and anchovy filet in a large skillet over medium heat. As the butter melts, stir anchovy into the butter to break it up. When anchovy has melted and butter is foamy, add bread cubes. Stir to coat in the butter, and sprinkle with the salt, pepper, and garlic powder.

Let the croutons toast in the skillet for about 10 minutes, stirring every once in awhile to brown on all sides and dry the bread out somewhat. When croutons are no longer squishy and very brown, sprinkle Parmesan all over the croutons. Stir to coat, and cook for 1–2 minutes more until Parmesan browns and coats the croutons.

Spread kale on a large plate or shallow bowl. Squeeze lemon juice over top and drizzle lightly with olive oil (use more or less depending on your preference). Sprinkle with Parmesan and top with tomatoes and croutons. Enjoy!