Kale Caesar Salad
Although I do a lot of baking, usually Anthony and I eat mostly vegetables for our meals. In case you were beginning to doubt this, here is a recipe that centers on a vegetable.
During a great road trip with friends, we went to a farm-to-table restaurant and I had Kale Caesar Salad. It was amazing. I love kale and have enjoyed some wonderful kale salads, so I was inspired to make it myself. I've made kale salad before, so I based my technique for this salad on that one.
First, I washed and chopped the kale, removing the tough middle stem. Then, I made a homemade Caesar dressing!
Creamy Caesar Dressing
3 cloves garlic, minced (or even better, press it through a garlic press)
1 Tbs. Dijon mustard
1 Tbs. vinegar
2 Tbs. mayonnaise
1/4 c. Parmesan cheese
2 tsp. Worcestershire sauce
2 Tbs. lemon juice
1/2 c. olive oil
Whisk together everything except the olive oil, then slowly drizzle in the olive oil, whisking the whole time.
Next, I poured dressing over my kale, to my taste (Anthony probably would use more) and massaged it into the kale. I let it sit for about half an hour before we ate it, to let the kale soften a bit.
And then, of course, there must be homemade croutons. I used a sourdough bread and cut it into about 2 cups of 1" cubes. I melted 6 Tbs. of butter in a saucepan and then cooked the bread in it over medium heat, stirring, until they became crispy.
During a great road trip with friends, we went to a farm-to-table restaurant and I had Kale Caesar Salad. It was amazing. I love kale and have enjoyed some wonderful kale salads, so I was inspired to make it myself. I've made kale salad before, so I based my technique for this salad on that one.
First, I washed and chopped the kale, removing the tough middle stem. Then, I made a homemade Caesar dressing!
Creamy Caesar Dressing
3 cloves garlic, minced (or even better, press it through a garlic press)
1 Tbs. Dijon mustard
1 Tbs. vinegar
2 Tbs. mayonnaise
1/4 c. Parmesan cheese
2 tsp. Worcestershire sauce
2 Tbs. lemon juice
1/2 c. olive oil
Whisk together everything except the olive oil, then slowly drizzle in the olive oil, whisking the whole time.
Next, I poured dressing over my kale, to my taste (Anthony probably would use more) and massaged it into the kale. I let it sit for about half an hour before we ate it, to let the kale soften a bit.
And then, of course, there must be homemade croutons. I used a sourdough bread and cut it into about 2 cups of 1" cubes. I melted 6 Tbs. of butter in a saucepan and then cooked the bread in it over medium heat, stirring, until they became crispy.
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