It was good while it lasted but like all food fads (see sweet potato fries, eggs on hamburgers, cauliflower “mashed potatoes”), I am about two meals away from bidding adieu to kale. But I have been loving the recipes in “Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes” so decided to give this a try.
I halved the recipe for the salad because there is only so much kale my husband and I are willing to pretend to like but I made the full recipe of the dressing. I used a whole can of anchovies because the recipe called for just a few of the salty delights and I’m not sure that’s something I want to stick in my packed fridge and forget about. I also used a whole lemon rather than 1/2 a lemon because I do love all things citrus.
Even letting the dressing coat the kale for about 30 minutes, the kale still tasted like…kale. The few hard boiled eggs and pan grilled chicken didn’t mask the fact that we were eating a bowl of kale.
The salad dressing is definitely worth a second try so I have included the recipe below but I recommend using it on a different green.
Is it odd to be nostalgic for the good old days of iceberg and romaine lettuces?
I’m Amy. And this is my feed.
Salad Dressing from Kale Caesar and Grilled Chicken Bowls
1/2 cup freshly grated Parmesan cheese
4 anchovy fillets (I used the whole can)
1 garlic clove
3 tablespoons olive oil
Juice of 1/2 lemon (I used a whole lemon)
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Put all of the ingredients in a blender until smooth.
Recipe adapted from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka. Copyright © 2016, published by Clarkson Potter, an imprint of Penguin Random House LLC.