Kale Caesar Salad
It's a great idea to incorporate more green leafy greenvegetable into our daily routine. I love Caesar Salad and I'm sure that most of you do to. Here is a version from Tyler Florence that I found in "Chef's Easy Weeknight Dinners and made. I thought it was delicious. Try to find organic grapes and kale if you can and your salad will be free of pesticide residue which will make the salad much better for you.
Kale Caesar Salad
3 cups of organic red or green grapes
1/4 cup extra virgin olive oil
1 oregano sprig plus leaves from another sprig
1 thyme sprig plus leaves from another sprig
Salt and freshly ground pepper to taste
8 cups Kale, stems disgarded and leaves torn or cut into strips (enough for 4 nice salads) See note*
1/2 cup organic mayonnaise, if you can find it
1/2 cup freshly grated Parmagiano Reggiano
1/4 cup fresh lemon juice
1 anchovy filet, finely chopped
1 teaspoon Dijon mustard
1 garlic clove, finely grated
Preheat the oven to 400 degrees F. On a rimmed baking sheet, toss the grapes with 1 tablespoon olive oil and the herb sprigss and season with salt and pepper. Roast the grapes for about 10 minutes or until the grapes are slightly blistered and beginning to brown. Transfer the grapes to a large bowl. Disgard the herb sprigs.
In a large bowl, toss the bread cubes with a tablespoon of olive oil and the leaves of oregano and thyme. Pour the bread cubes onto the same baking sheet you roasted the grapes on and toast them for about 10 minutes or until browned and crisp. Let them cool, then transfer them to the bowl with the grapes along with the kale.
In a small bowl, whisk the mayonnaise with the cheese, lemon juice, chopped anchovy, mustard, garlic and remaining 2 tablespoons of olive oil; season with salt and pepper to taste. Add the dressing to the salad, toss to coat and serve.
This was a great and flavorful salad and I will definitley be making it again soon. I hope you enjoy it as much as we did.