What’s Cooking in Gail’s Kitchen? The Chow Down: “Kale” Caesar Salad! Isn’t it entertaining to take ordinary food, mix it up a bit, and then give it a new name? That’s exactly what I did with the traditional Caesar salad. By partnering tender baby kale with sturdy romaine leaves, it creates a blend that is satisfying to the taste buds. The creamy Caesar dressing alone brings a nice anchovy flavor to the salad with a robust hint of garlic. Just think what would happen if we added grilled chicken. The possibilities are endless.
“KALE” CAESAR SALAD
2 cups baby kale, gently torn
2 cups romaine lettuce, shredded
4 radishes, sliced
1 shallot, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Kosher salt, to taste
4 tablespoons prepared Caesar dressing
1/3 cup garlic croutons
1/4 cup parmesan cheese, shaved
1 tablespoon fresh parsley
Cracked black pepper, to taste
In a large bowl, combine baby kale, romaine lettuce, radishes, and shallot. Drizzle with olive oil, lemon juice, and kosher salt. Toss gently. Top with prepared Caesar dressing, garlic croutons, shaved parmesan cheese, fresh parsley, and cracked black pepper. Serve immediately.