Kale Caesar Salad with Herb Roasted Grapes

Preheat the oven to 400°. On a rimmed baking sheet, toss the grapes with 1 tablespoon of the olive oil and the herb sprigs and season with salt and pepper. Roast for about 10 minutes, until the grapes are slightly blistered. Transfer to a large bowl. Discard the herb sprigs.

On the same baking sheet, toss the bread with 1 tablespoon of the olive oil and the oregano and thyme leaves and toast for about 10 minutes, until browned and crisp. Let cool, then transfer the croutons to the bowl with the grapes along with the kale.

In a small bowl, whisk the mayonnaise with the cheese, lemon juice, anchovy, mustard, garlic and remaining 2 tablespoons of olive oil; season with salt and pepper. Add the dressing to the salad, tossto coat and serve.