I know this is going to sound pretentious, but it’s a true fact. I was munching on kale a decade or more before it was cool. My dad, as usual, was way ahead of his time. He started an urban organic farm back in 1989. He was featured in our local newspaper a few times, and he got nothing but hate from the haters. They told him he would fail. He’d never be able to get it. No one would want his sustainable, locally grown food. Well, my dad being my dad, proved them all wrong. almost 30 years later, and he’s still doing it, except he’s expanded in to pork!
My dad started having me help out on the farm when I was 9 or so. Before that, I just really wasn’t worth much. I was a whiny baby. He had me help by washing, bagging, and weighing. I was slow at it, but even the little amounts I did still saved him time in the end.
I was always super fascinated by the lacinato kale (aka dinosaur kale). It has this awesome water resistant, water repellent type quality to it. It reminds of my of duck feathers. The water will just sit there all glimmering and shiny in a clump. the kale gets went, but nothing like regular salad. Anyway, I also sat there munching on the harvest because honestly? Who can resist 200 pounds of kale? Not I!
I love kale salads. They’re something that we eat a lot at family functions. Again, probably a decade or so before it was cool. My aunt makes them, and they’re always wonderful. She’s yet to make a Caesar salad from kale, but oh my goodness! It is good, and I know the entire family will love it.
This classic salad has a bit of a twist, and that twist makes it unforgettable!
If you’re looking for a good salad to share with others, this is it! What I like to do is make a batch of the dressing, then have it readily available any time I want to use it. It’s great with chicken and shrimp!
Thanks to Ali at Gimme Some Oven for this fantastic recipe!
KALE CAESAR SALAD INGREDIENTS:
- 4 cups chopped fresh kale
- 4 cups chopped Romaine lettuce
- 2 cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
- 3/4 cup grated Parmesan cheese
- 1 batch Lime Caesar Dressing, below
- optional: 1 cup halved cherry or grape tomatoes
LIME CAESAR DRESSING INGREDIENTS:
- 1/2 cup plain Greek yogurt (I used non-fat)
- 1/2 cup freshly-grated Parmesan cheese
- 3-4 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1-2 teaspoons anchovy paste, to taste
- 2 teaspoons worcestershire sauce
- 1 clove garlic, pressed or finely minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- pinch of black pepper
- 3-4 tablespoons milk
TO MAKE THE KALE CAESAR SALAD:
- Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl. Toss until combined.
- Serve immediately.
TO MAKE THE LIME CAESAR DRESSING:
- Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
- Use immediately, or refrigerate in a sealed container for up to 3 days.
*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning. Toast them up until crispy. Then either crumble them up with your hands, or use a knife to chop them into small pieces.
Make sure to check out more awesome recipes and beautiful step-by-step photos at: Gimme Some Oven.