I know there’s not that much that’s special about a caesar salad – it’s been done, and it’s not hard to make. And kale salad, it’s the trendiest of trendy right now.
I got an inexplicable amount of pleasure out of making the caesar dressing for the salad. It’s pretty standard – garlic, egg yolk, lemon juice, anchovy, olive oil. But I made it by hand, using a mortar and pestle, and it was the most beautiful emulsion I’ve ever made. Absolutely perfect. I even got brave and used real, salt-packed anchovies instead of paste.
Rustic croutons top the salad – I used Tuscan kale, because it’s my favorite to eat raw. We loved it.
Oh, yeah. I also made some really good chicken, too. It’s brined in seasoned buttermilk and coated with a mixture of bread crumbs and corn flakes (yikes!), then baked in the oven. It’s fabulous. Juicy, flavorful, and rivals the best fried chicken, if you ask me.
- Oven-Fried Chicken (Cook’s Country, October/November 2005)
- Kale Caesar Salad (Tartine Bread, p. 218)