I find it really shocking that this is the first time I’ve made a Kale recipe for you. A lot of people ask me after reading my posts “do you cook like that every night?” Well the answer is, I cook “like that” at least 3 times a week. Mon-Wed I usually cook, Thursdays are reserved for post-work happy hour that usually turns in to late night pizza, Friday and Saturday – being the weekend – are always toss ups, and Sunday, when I’m in the city I cook, or Chad and I will grab sushi on our way home from our weekend travels. So the answer is – I eat well. But I better eat well considering the amount of time per day that I devote to thinking about eating (like every second). Chad often asks on a night I make a “regular” meal why I didn’t choose to photograph it for the blog. Well I can’t photograph everything and sometimes the meals I make I consider to be run of the mill and not particularly special. So what do I cook on my off nights from blogging? Well most often, whatever it is, it involves Kale. That’s why I’m so shocked that a Kale recipe has yet to grace the pages of this blog. And there could be no other recipe to introduce my kale-loving self to you than this recipe for Kale Caesar Salad with Crunchy Croutons.
I’m fully aware that Kale Caesar Salad is nothing new, I’ve seen it on many a menu and tasted lots of varieties. But this Kale Caesar, to me, is special – it’s extra good. Where some Caesar dressings are too creamy, this Caesar is more like a vinaigrette. It is light and healthy but doesn’t lack any of the flavor you’re looking for. Like a traditional Caesar salad I used anchovies. Don’t be afraid of them, they look creepy, but they dissolve into the dressing and give it a nice saltiness and “Caesar” flavor. Unlike a traditional Caesar dressing it does not contains eggs. Instead I toss hard boiled eggs chopped really fine in with the salad. The yolk dissolves into the salad and accomplishes that eggy flavor and you get little precious morsels of egg white on every bite.
What would a good Caesar salad be without croutons! These croutons are perfection. Kale is coarse and rustic so it would only be appropriate that the croutons in this kale-Caesar are coarse and rustic too. I used day old, crusty, whole wheat bread. I chopped it up into cubes, tossed it generously in olive oil and baked it in the oven for about 10 minutes. I then tossed these croutons into my salad right out of the oven so that the heat of the croutons very slightly wilts the kale. They are crunchy, flavorful and just WONDERFUL in this salad.
If you’re really curious how I eat – I made this salad a main meal by adding a piece of baked salmon on top. I know, I eat well.
All and all this is my favorite Kale Salad that I’ve ever met. The anchovies make it salty, the lemon gives it tang, the croutons give it crunch, the egg is just delicious, and the Kale is the delectable veggie-vessle that carries all this flavor. This recipe is a great take on a classic staple. Once you try it you’ll want to make it again, and again, and again!
[easyrecipe id=”1548″ n=”0″]