I am getting back into the swing of things after a not-so-fun last 9 months. I have been cooking but didn’t have the urge or passion to post on the blog until today. Maybe I will start posting each week again or it will be another month or so… Anyway, I just had to tell you all about two of my very favorite things right now.
Rose and this kale/romaine Caesar salad.
The Rose is only $14 and if you purchase 6 bottles – shipping is only 1 cent. I won’t tell you how much we have gone through over the past month – it’s embarrassing. here is the link.
Kale & Romaine Caesar salad – it’s the best – trust me. This salad is courtesy of my friend Brett. Here is her Instagram: https://instagram.com/brettechamberlain/ where you can follow her gorgeous cooking.
1 head kale
½ head romaine
½ crusty baguette, cut into cubes
1 T olive oil
½ teaspoon salt
½ lemon, optional
2 egg yolks
1 teaspoon Dijon
2 medium garlic cloves, finely minced
1-2 tablespoons lemon juice, depending on taste
½ teaspoon Worcestershire
About ¾ cup olive oil
1 tablespoon Truffle oil (optional)
Salt to taste
Bread Crumb Croutons
Preheat oven to 400 degrees.
Pulse , bread cubes in processor (not to the finely ground stage).
Mix olive oil and salt with bread crumbs and toast in oven until crunchy – about 5 minutes. Set aside.
OR you can buy breadcrumbs and then toss in a fry pan with a bit of olive oil
Most Caesar dressings call for raw egg yolks. If you are not comfortable in serving that, put yolks in a bowl and heat over a pot of simmering water. Continually whisk (don’t “cook” the eggs), until the yolks are slightly warm to touch.
Add Dijon, garlic, lemon juice and Worcestershire to yolks. Whisk until well combined.
Slowly drizzle in the olive oil (maybe 2 tablespoons at a time, to ensure ingredients are all combined, before adding more). After you’ve added about ½ cup, taste the dressing and decide if you want to add more oil (at this point, you can also add the additional tablespoon of lemon juice, if you would like).
Add Truffle oil, if using, and whisk to combine.
If dressing becomes too thick, you can add water or more lemon juice.
Add salt to taste.
Cut kale and romaine into very thin “ribbons.” To soften the kale and romaine, massage both lettuces with your hands. You will very quickly notice the kale “break down” and become softer in texture.
Add ¼ cup dressing and continue to massage. Add more dressing, if you would like.
Add toasted bread crumbs and toss.
Finish with a squeeze of half a lemon (just adds a nice bright finish).