Kale Caesar Salad with Lemon Breadcrumbs

This is my new favorite salad. The lemon-y panko breadcrumbs are a genius substitute for croutons. The more uniformly distributed crunch makes for an amazing texture. You can mix this up and eat it for several days since the sturdiness of the kale holds up. 

KALE CEASAR SALAD with LEMON BREADCRUMBS

• 2 tablespoons unsalted butter
• 1/2 cup panko 
• 1/2 teaspoon kosher slat
• freshly ground pepper
• 1 tablespoon finely grated lemon zest, divided 
• 1 bunch of curly kale (about 1 pound), torn into pieces or cut in chiffonade (thin ribbons)
• 1 tablespoons plus 1/4 cup olive oil 
• 2 oil-packed anchovy fillets
• 1/4 cup fresh lemon juice 
• 3 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves
• 1/2 ounce parmesan, finely grated (about 1/2 cup), plus more for serving 

Melt butter in a medium skillet over medium heat. Add panko, 1/4 teaspoon salt, and a few grinds of pepper. Cook panko, stirring often until golden brown. Stir in half of the lemon zest and set aside. 

Place kale in large bowl and drizzle 2 tablespoons olive oil. Massage kale with your hands until it softens a bit. 

Combine anchovy fillets, lemon juice, mayonnaise, dijon, Worcestershire sauce, garlic, 1/2 cup parmesan, and 1/4 teaspoon salt. Mix using immersion blender. With blender running, gradually stream in remaining 1/4 cup oil and blend until smooth and creamy. 

Add half of dressing to kale and toss to evenly coat. Add more dressing to taste. Season with salt and pepper. 

To serve, mound salad onto plates, top with more dressing, parmesan, panko, and remaining lemon zest. 

Source: bon appétit 

Spinach Salad

I'm a fan of spinach salad because I feel like I get more nutritional bang for buck with spinach than with lettuce.  If I'm eating salad, I want credit, you know?  My love of this salad is probably also helped by the fact that it has bacon, not only on the salad, but in the dressing as well.  Amen to bacon.  It makes everything better.  And one last selling point?  The caramelized red onions are really tasty and a nice change from the typical raw red onions in spinach salad.    

SPINACH SALAD

• 3 eggs, hard boiled and sliced
• 7 slices thick-cut bacon, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• 2 roma tomatoes, chopped
• 8 ounces baby spinach, washed and dried

DRESSING

• 3 tablespoons bacon fat
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Dijon mustard
• dash of salt

Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel.


Leave a small amount of bacon fat in the skillet; drain the rest into a bowl and reserve.


Slice the red onion very thinly, and then add to the skillet.


Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.


Make the hot bacon dressing: Add bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat.


Whisk together and heat thoroughly until bubbly.


Toss spinach with warm dressing in a large bowl until evenly coated.


Divide spinach among 6 plates and top with onions, bacon, tomatoes, and egg. 


Source:  slightly modified from Pioneer Woman

Creamy Tomatillo Dressing

And now, for the last, but still very important, part of Cafe Rio style meals:  Creamy Tomatillo Dressing! 

CREAMY TOMATILLO DRESSING

• 3 tomatillos, cut into quarters
• 1 package ranch buttermilk dressing mix
• 1/3 cup mayo
• 1 cup fresh cilantro leaves (leaves, stems, the whole lot)
• 1-2 cloves garlic, crushed
• 1/4 teaspoon cayenne pepper (or chili powder for milder flavor)

Combine all ingredients in a blender and mix well. 


Chill in fridge for 1 hour prior to serving. 

Tom Douglas' Bread Salad

My friend Sandi is more passionate about salad than anyone I know.  She loves salad and orders it often when we're out together.  I feel like I struggle with finding and/or making salads that I actually want to eat.  A salad needs a little something special for me to talk myself into it.  In this case, the special ingredient is the grilled bread.  Does that defeat the purpose of a salad?  Maybe, but oh well! 

SIDE NOTE:  The greens I used in this salad were in a produce box that I got as a favor at a wedding I went to this last weekend.  My friend Brittany got married on a farm out in Monroe and each guest left with a small box of veggies grown on the farm.  Best and most useful wedding favor EVER!!  Thanks Britt and Ben!  Oh, and congrats!

This recipe is from Tom Douglas' cookbook Seattle Kitchen.

And here's my signed message from Tom himself:

TOM DOUGLAS' TUSCAN BREAD SALAD with FRESH MOZZARELLA and BASIL



MUSTARD VINAIGRETTE

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallots
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon minced garlic
• 1/3 cup olive oil
• Kosher salt
• freshly ground black pepper

Combine vinegar, mustard, shallots, thyme, and garlic in a bowl.

Slowly whisk in the oil in a steady stream until the dressing emulsifies. 

Season to taste with salt and pepper. 

** Dressing can be made and stored up to a week ahead.  Whisk well before using. 

BREAD SALAD

• 4 slices rustic bread, 1 inch thick
• olive oil
• 24 good black olives, preferably oil-cured
• 1/2 pint cherry tomatoes, cut in half
• 6 ounces fresh mozzarella, sliced
• 4 cups loosely packed salad greens (arugula, spinach, watercress, kale, or a mix), washed, dried, stems trimmed, and torn into pieces
• 1 tablespoon pesto OR 1/2 cup thinly sliced fresh basil
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 4 lemon wedges
• freshly ground black pepper

Brush both sides of the bread with olive oil.

Grill bread on both sides until golden and nicely marked by the grill or toast both sides under the broiler. 

Cut the bread into bite-size cubes using a serrated knife. 

Put the bread in a serving bowl with the olives, tomatoes, mozzarella, and greens. 

Whisk the pesto or basil leaves into the vinaigrette. 

Pour the vinaigrette over the salad and toss well.  There should be enough dressing to soak into the bread, but the salad greens should  not be drenched. 

Divide salad among 4 plates.

Top with Parmesan and pine nuts and garnish with a lemon wedge. 

NOTE:  The version below is a little heavy on the greens.  Normally there would be more bread.  I was making this for a bigger group so the ratio got a little off.