As we press on through July and into August, we can find ways to beat the summer heat. But, if you have a garden, or you’re part of a food co-op, can you find ways to use all of the summer greens? My favorite green right now is kale. I can’t get enough of it. I love its versatility because it’s hearty enough to braise in colder months, but easy enough to toss into any salad. I am always looking for a spin or twist on things when it comes to food. You can find this super green in many different varieties and indeed, it packs a healthy punch. If you love Caesar salad, try this different twist on the romaine classic. Add grilled chicken or fish (or any grilled meat for that matter) and you’ve got a delicious, healthy main course.
KALE CAESAR SALAD WITH ROASTED GARLIC DRESSING:
1 bunch black kale (also referred to as Tuscan kale)
Olive oil
1/4 cup parmesan cheese plus more for garnish
1/2 cup toasted bread crumbs or croutons
1/2 cup roasted garlic caesar dressing
Remove center stalk from kale leaves and then stack them one on top of the other. Cut in to thin ribbons.
Toss bread crumbs (large crumb) or croutons with olive oil on a sheet pan and bake for about 5 minutes at 400 degrees
ROASTED GARLIC DRESSING
1 head garlic
Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard
1/2 tsp. salt
Peel outer layer of paper skin off garlic head and slice top off so the cloves are exposed. Place in a square of foil and drizzle with olive oil. Wrap it up and roast for 30 minutes at 400 degrees. Once cool enough to touch, squeeze cloves out and into a food processor and process with remaining ingredients. Makes about 3/4 cup and should keep in an airtight container for about two weeks.
In a large bowl, toss kale, half of the breadcrumbs, 1/4 cup parmesan and the dressing and mix until the kale is well coated. Spread out on a platter and garnish with remaining breadcrumbs, extra parmesan and fresh cracked black pepper. Enjoy!