Preheat the oven to 200°C/400°F/gas mark 6. Place the carrots and parsnips in a large roasting tray with the shallots. Oil and season them all well and roast for 25–30 minutes, until tender. Set aside to cool slightly.
Meanwhile, place the bread pieces on a baking sheet and mix with 2 tablespoons of oil and a good pinch of salt, turning them well. Pop them in the oven alongside the carrots for 12–15 minutes, turning once or twice, until golden and crisp.
To make the dressing, place all the ingredients in a food processor. Blend until smooth, stopping to scrape down the sides every so often. It should be thick with the consistency of yogurt. Taste and tweak the seasoning.
Heat a few tablespoons of oil in a small frying pan. Fry the capers for 2–3 minutes, until they start to open and turn crisp at the edges. Remove to a piece of kitchen paper to soak up the oil and leave to cool.
Place the kale in a mixing bowl with a pinch of salt and a small dash of oil. Massage the leaves for a few minutes by scrunching them with your hands; this works the salt into the leaves and helps to tenderize them.
Add the radicchio to the kale along with the parsnips, carrots, shallots, croutons and 2 tablespoons of the dressing. Mix well and divide between 2 plates. Spoon over the rest of the dressing and garnish with the crispy capers.