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)
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
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
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.