Red Russian Kale Caesar Salad

Raw kale salads are surprisingly/incredibly yummy.  Good and good for you!

-In a jar with a tightly fitting lid, combine a generous ¼ cup extra virgin olive oil with 4 cloves of garlic put through a garlic press.

-Take 2 large slices of bread (any kind works). Chop into ½ inch cubes and place in a bowl.

-Sprinkle the bread with 1-2 TBS of the olive oil/garlic mixture and a pinch of sea salt and toss.

-Toast in the oven or on the stove top for a few minutes until brown and crisp, being careful not to burn them.  Set aside.

-Wash 1 bunch Red Russian kale.

-Take the stems out of the kale by holding the stem, then tearing away the leaf part.  Discard the stems.

-Chop the kale leaves into small pieces, spin or pat dry and place into a salad bowl.

-To the remaining olive oil/garlic mixture add the following:

  A big pinch of sea salt

Freshly ground black pepper

The juice of 1 fresh lemon

-Shake well and then pour over the kale.

-Using your hands, massage the dressing onto the leaves to wilt the salad.  

-Sprinkle with ¼ cup freshly grated Parmesan cheese, toss again and top with the croutons.

Nostranas Radicchio Caesar

Soaking the radicchio in ice water for 2 hours sweetens and crisps it, removing the bitterness.

-Break 1 head of radicchio into 1.5 inch pieces and soak in water with 5-6 ice cubes for 2 hours

-To make the dressing: 

In a mortar and pestle grind 2-3 cloves of fresh garlic with a pinch of sea salt.

-Then add the garlic to a blender or food processor along with the following:

3 TBS red wine vinegar

2 TBS white wine

4-5 finely chopped anchovies

2 egg yolks

-Begin processing, then slowly drizzle in 1 cup extra virgin olive oil until the dressing is completely emulsified.

-Season to taste with salt and pepper.

To make croutons: 

-Preheat oven to 375 degrees.

-Cube up some focaccia or other rustic bread so that you have 3 cups.

-Toss with 2 TBS extra virgin olive oil and bake the bread on a large baking sheet until toasted all over, about 10 to 15 minutes.

-Meanwhile, melt ¼ cup butter in a medium saucepan.

-Turn off heat and add croutons, toss well and let cool.

-When ready to assemble the salad: 

-Drain the radicchio, spin well in a salad spinner and place in a large salad bowl.

-Toss with enough dressing to coat well.

-Shower generously with ½ cup grated Parmigiano-Reggiano cheese and add croutons.

Lacinato Kale Caesar

As addictive as potato chips but so much better for you!

-Remove the stems from 1 bunch of Lacinato kale and cut the leaves into small pieces.

-Place in a salad bowl.

-In a jar with a tight fitting lid, and add the following:

2 cloves of garlic put through a garlic press

1-2 TBS extra virgin olive oil

A big pinch of sea salt

Lots of freshly grated black pepper

The juice of 1 fresh lemon

-Mix. Pour over the kale and toss well.

-Sprinkle with freshly grated Parmesan cheese and serve.

Caesar Salad with a Twist

-To make croutons:

-Press 1 clove of garlic into 2 TBS olive oil and spread on some slices of French bread.

-Sprinkle with sea salt.

-Cut the bread into bite-size cubes then bake in the oven at 350 degrees until lightly brown about 10 minutes.

-For dressing, in a blender puree 2 cloves of fresh garlic.

-Then add the following:

2-4 anchovy fillets

1 egg yolk (you can boil the egg for 1 minute)

¼ cup extra virgin olive oil

Lots of freshly ground black pepper

A little sea salt

-Process until smooth.

-Add the juice of 1 freshly squeezed lemon.

-Wash and dry 1-2 lettuces.

-Tear the lettuce into bite size pieces.

-Slice up some green onions and add them to the lettuce.

-Toss the lettuce with the dressing.

-Sprinkle with a generous amount of freshly grated Parmesan cheese and some/all of the following:

Some finely chopped chives or green onions

The croutons

Some cannellini beans

Grilled chicken breasts or tuna fish

Kalamata olives