MangiaMore: KALE caesar salad

RER 7.19.16

Another week, another obligatory meal preparation. It may seem like I did not fulfill my weekly duty last week, but I did (although there is no photo evidence to prove it); I made easy peasy tacos. This week was another low-key dinner. There was far less prep than the zucchini lasagna, less financial responsibility than shrimp tacos, and far less salsa than regular tacos. Instead, there was far more… kale.

RER 7.19.16

RER 7.19.16

For some reason, some strange reason, I was really yearning for a kale Caesar salad. Vegetables are not really my thing. I like them, but I do not long for them on the regular, like I would a cheeseburger, pizza, or a good old chocolate chip cookie. I eat salad, but mostly because I have to, and it is easy to pack up and carry to school (when there is school…). But I am going to go ahead and say, salad is not my ideal lunch, by far. But sometimes the desire for dark leafy greens arises, and you must give in, even if it seems counterintuitive.

RER 7.19.16

RER 7.19.16

So I did and forced this vegetal meal on my family. There are endless kale Caesar salad recipes out there in the great wide world of the internet, but I instantly gravitated towards one on Gimme Some Oven.  This kale Caesar salad recipe included equal parts kale and romaine (though, in reality, this did not happen; there was much more kale involved) and a homemade Caesar dressing with a secret ingredient…

RER 7.19.16

RER 7.19.16

Lime! Lime instead of the traditional lemon. And non-fat plain Greek yogurt, for all of the creaminess without the calories and fat of mayonnaise. And, anchovies (typical, but something I have never worked with before). Get this— went to the store and no anchovy paste. So I got some canned anchovies and put them in my baby food processor with my too big Parmesan and my too big garlic, made a paste and mixed up them ingredients. Perfecto!

RER 7.19.16

RER 7.19.16

Mixing mounds of greens in my almost too small salad bowl did not make nearly as much mess as putting it all together. But the stray kale leaves, soaked spinner, Parmesan strands, and slew of dirty dishes were so worth it. The Caesar dressing was unlike anything I have had before. It was missing that gloopy, heavy texture that weighs down the salad; instead, the dressing was light and softened the earthiness of the dark kale and brightened the flat crisp romaine. The lime in the dressing really made a difference, transforming the salad from a warming winter food, to a fresh side (or main, or whatever) for smoldering summer. It was addictive, with just enough chew and crunchy croutons.

RER 7.19.16

RER 7.19.16

RER 7.19.16

Plus, the leftovers will make for a great (no sarcasm) salad lunch.

RER

7.19.16

RER 7.19.16