Friday, August 5, 2011

Kale Caesar Salad


Well, I finally gave into this raw kale fad that's going around right now.  Is it really that good for you?  I suppose so.  Fiberliscious to say the least.

I came across this recipe in last months Bon Appetit:  Tuscan Kale Caesar Slaw.  A little fancier than my name of choice.  But, I'm not as fancy as Bon Appetit either.  All I have is homemade light box constructed from cardboard box + wax paper.  Which I am obsessed with by the way!

Okay, enough with the sarcasm.  I LOVED this salad.  I made a few adjustments:  Used my lower calorie version of Caesar salad dressing and added croutons (because I can't eat a Caesar salad without croutons) and I ate every last bite.  See my adjustments to the recipe after the break below.  

I might just have to eat more raw kale now...Green Monster addition perhaps?








Kale Caesar Salad
Serves 2 (Note:  I cut the recipe in half, however left one full egg in)

Ingredients:
1 Small Anchovy Fillet packed in olive oil
1 Tbsp Balsamic Vinegar
 1 Tbsp Extra Virgin Olive Oil
Couple Dashes of Worchestire Sauce
Juice from One Lemon
2 Tbsp Plain Yogurt
1/2 Clove Garlic
1 Tsp Dijon Mustard
2 Tbsp Grated Parmesan
Salt
Pepper
2 Cups Tuscan Kale center removed and cut into strips
1 Hard Boiled Egg (See Cucumber and Egg Salad post on how to make the perfect hard boiled egg)
A chunk of Bread cut into medium size squares
Parmesan Strips for Garnish

Directions:  
Preheat oven to 400˚F.  Brush bread squares with some olive oil, salt, and pepper.  Pop them into the oven for about 15 minutes or until browned.
Meanwhile, add the first 11 ingredients into a blender and mix well.  Adjust to taste with additional salt/pepper.  Note:  I needed additional salt - more so than normal.  Mix dressing with kale.  Note:  There seems to be a lot of dressing (I normally like salad lightly coated) however, the kale can stand up to a lot of dressing and reduces the chewyness a bit.  Let the kale sit in the dressing until the croutons are done.  
Run the egg whites through a coarse mesh strainer with a back of a spoon.  Then do the same with the yolk.  Mix into salad with croutons.  Plate salad and top with parmesan strips.

32 comments:

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