I feel like all of my great inventions happen the same way: someone tells me about a Great Thing that exists. I get really excited about it. I experience the Great Thing and it’s nothing like I imagined. I make my own version. See the Green Tea Ice Cream Cocktail, that time I made a Doctor Who fanvideo, and this Kale Caesar Salad.
One of my biggest food pet peeves is when caesar salad is smothered in dressing. Gross. So here’s a light caesar salad with all the flavour you could want, and everyone’s favourite leafy superfood, kale.
- 1 small clove garlic, minced (use a garlic press if you have one)
- 1 tablespoon olive oil
- 1/8 teaspoon mustard (dijon, for best effect)
- 2 cups washed, de-stemmed kale, ripped into reasonable pieces
- 1 tablespoon lemon juice
- 2 teaspoons finely grated parmesan cheese
- optional: croutons, I’d suggest homemade ones for cost-effectiveness
- optional: 1 egg
- Combine the garlic, olive oil, and mustard in a small container and set aside.
- In a bowl, add the lemon juice to the kale and massage. If you’re not familiar with the practice of massaging kale, welcome to a whole new world. It makes this tough green tender and delicious within a minute or so of squishing between your hands. It’s done when all the kale is a rich, dark green.
- Drizzle the olive oil mixture over the massaged kale, and toss. If you don’t want a ridiculously garlicy salad, just drain the olive oil onto the greens – the garlic will have imparted its flavour to the oil while they sat aside.
- Sprinkle parmesan over the greens and toss again.
- Add crutons if desired. To make this salad into a meal, I love to fry and egg and plop it on top for some protein. If you know how to poach eggs, that’s an even healthier option.
Serves 2 (side) or 1 (meal)