I’m going to admit some things:
- Basically 7% of my sock drawer contains actual pairs of socks that were sold as a unit. It is a jumble of colors and styles that are “good enough” to be thrown together. Socks are usually in shoes anyway, and if the shoes come off, you have to assume you’re in good enough company to not have others giving too much a shit about the matchingness of your socks. Also, it’s sandal season.
- I went on a mile-long run (1.2 miles actually) like 3 days ago and my legs still hurt. Not totally proud of that one…
- I don’t really like kale.
Okay, it’s not that I don’t like ANY kale. It’s pretty delicious sauteed halfway to another planet with lots of balsamic vinegar and oil (a la my college roommate). Also pretty good in a white bean soup with lots of parmesan (coming soon!). It’s just that I’ve never gotten my mind around enjoying raw kale. (Oh, I did blog about it once before here, but shh, this one is better…)
…you knew that was coming.
THIS salad NEEDS kale! The dressing is thick, the accoutrements small but mighty and oh-so-garlicky. They are desperately in need of a substantial green that won’t back down! Here, kale and my mysterious CSA “red garner” were the only of the batch up to the Greek-yogurt-laden-Caesar-dressing-challenge. This salad is so simple and so tasty. I wished we made a double batch. Recipe came from Erin Gleeson’s gorgeous Forest Feast cookbook (gifted to me by my beautiful cousin! shoutout!). I substituted her pan-fried polenta squares (which sound delicious and I can’t wait to try someday…) for my 2-day-old Bakeri focaccia fried to oblivion with olive oil and tons of garlic. Needless to say, it was just the salty and crunchy bite the salad needed.
new! happy anniversary, me!
one year ago: Rhubarb, Chickpea, and Spinach stew with Cilantro-Lemon Yogurt sauce
Kale Caesar Salad
adapted from the Forest Feast cookbook
½ bunch kale, chifonnaded (or another substantial green) (see here for chiffonade how-to pictures)
small handful pine nuts
¼ c shredded parmesan
2-day old focaccia, cut into small squares
1-3 T olive oil
1 clove garlic, minced
about ½ t fresh thyme, chopped
salt to taste
about ½ batch dressing (recipe below)
⅓-½ c olive oil
2 T Greek yogurt
juice of half a lemon
1 big clove garlic, quartered
1 t dijon mustard
For dressing: Blend all ingredients together until smooth. I used an Immersion blender and it took less than a minute.
Toast pine nuts in a dry skillet over medium-high heat, stirring fairly constantly to ensure they don’t burn. Set aside.
Warm up 1-2 T olive oil in same skillet over medium-high heat. Add garlic and saute until pungent, about 30 seconds. Add focaccia squares and another drizzle of olive oil. Add thyme and a big pinch of salt. Toss constantly until squares are crunchy and browned on all sides, adding additional olive oil they seem dry. Lower heat if croutons begin to burn. Take off heat when done and set aside.
Mix kale, pine nuts, and parmesan cheese with dressing. I started with about ½ the batch of dressing and added a bit more. Toss with tongs until evenly coated. Top with croutons and enjoy garlicky kale caesar nirvana (without the obnoxious yet ubiquitous $18 pricetag).