Raw Baby Red Kale Salad with Chiles & Pecorino

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I was so happy to receive my first CSA box of the season. It has been such a LONG six months without a surprise box of fresh vegetables to look forward to every week! My box was loaded with tender spring greens including beautiful baby red kale- perfect for this salad and perfect for my guest post for Sonal of simplyvegetarian777. Sonal is my oldest friend in the blogosphere and is also one of my biggest supporters. She is always there with a “like” and a complementary comment on my posts- She is so kind to me!

This salad made a beautiful lunch that I thoroughly enjoyed. 🙂 This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark (my favorite New York Times contributor).

The guest post along with the lovely remarks Sonal said about my blog 🙂 can be found here. Healthy & Delicious!!

  • 1 small bunch Tuscan kale (for ex: black or laminate) or Red Kale
  • 2 thin slices country bread, 1 slice whole wheat bread (crusts removed), or two handfuls good, homemade coarse breadcrumbs
  • 1/2 large garlic clove or 1 small garlic clove
  • 1/4 teaspoon kosher salt, plus a pinch
  • 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
  • 3 tablespoons extra-virgin olive oil
  • Freshly squeezed lemon juice (from a generous half of a large lemon- about 3 T)
  • 1/8 teaspoon red pepper flakes
  • freshly ground black pepper, to taste

1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

2. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

3. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste.

4. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

5. Let the salad sit for 5 minutes. Serve topped with the bread crumbs and additional cheese.

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Creamy Caesar Salad Dressing

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My husband has a new favorite salad dressing! 🙂 I have made caesar salad dressing in the past but have stayed away from using a raw egg. What a difference it made to finally use one! This dressing is fabulous. We ate it on our beautiful CSA romaine and baby red salad kale. I topped the greens with finely grated Parmesan cheese and Trader Joe’s whole wheat Tuscan Pane transformed into rustic croutons.

This dressing was adapted from a Food and Wine “staff favorite” recipe, contributed by April Bloomfield and her book A Girl and Her Pig. The original recipe suggests serving it over Little Gem Lettuce or with grilled chicken – both sound wonderful as well. GREAT!

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  • 1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (I used whole wheat Tuscan Pane from Trader Joe’s)
  • 10 anchovy fillets, plus more for garnish
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2-3 garlic cloves
  • 1 large egg
  • 1 cup vegetable oil (I used canola)
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
  • Kosher salt
  • Freshly ground pepper
  • 18 ounces Romaine, Baby Red Salad Kale, and/or Little Gem lettuce, leaves separated and chilled
  1. Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 8 to 10 minutes, until golden and crisp; let the croutons cool.
  2. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 cup of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes.
  3. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets, if desired, and serve right away, topping with or passing shredded Parmigiano cheese at the table.
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