Dulcet Devotion

Kale Caesar Salad and Croutons

Into every life a few croutons must fall. And perhaps, some good fortune?

Tourism Richmond is offering the job of my lifetime: Live in Richmond, visit a different restaurant each day for a year, and blog about it daily. Oh, and they’re going to pay me for it!

So what could I have done to deserve such recognition? Well whatever good deeds I have done for the food gods, it’s paying off in spades–I’ve been chosen as one of the Top 12 in the Richmond, BC 365 Days of Dining Foodie Blogger Competition!

Who could ask for more? A new city to explore, new foods to sample, new friends to break bread with… I can’t imagine a better way to spend a year. Can you? But as dining is best enjoyed with friends and family, I am here to ask you to be my dinner companions.

Rather than ask you to bring a main or a side dish, I am asking for your vote. The next phase of the process involves voting for your favourite finalist (me I hope!) on Richmond, BC’s Facebook Page. Voting starts TODAY! Tuesday, April 24 at 12noon EST,  and runs through next Tuesday, May 1 at 7 pm EST. After that, the top three contenders will sit one last interview. Thank you so much for your support, and for coming back again and again to read about my food adventures. You all mean so much to me.

Now where were we. Ah, yes…croutons…

I was just remarking recently to my lunch-at-work crew that while they often come to our communal dining dates packing croutons, these dried cubes are something I don’t normally think to buy. Maybe years ago, when I was younger and Caesar salad was all the rage. This was before Salad In A Bags were so readily available. Back then, you bought your salad ingredients, Caesar dressing, and a box of croutons and tossed away.

Oh how far we’ve come. During these work-day lunches, where my healthy co-workers regularly build monumental salads out of everyone’s leftovers, I realized the true value of these golden morsels. I cringe at the thought of having “just salad” for lunch, as I am a hungry girl. But once you add some protein (a leftover egg? half a can of tuna?) and some croutons, the salad becomes a meal!

And if you’re going to make a salad a meal, if you’re going to give it the true reverence a meal deserves, then you’ve gotta get real. Homemade Caesar salad with traditional fresh dressing, here we come!

Actually, maybe this isn’t entirely traditional. I am using kale as the green in this salad. Ah kale, how I love thee…

Superfood or no superfood (kale, I’m talkin’ to YOU), whipping together a Caesar salad the old fashioned way couldn’t be easier. Lemon zest, garlic and anchovies worked into paste create a strong flavour base. Pop in an egg yolk, a pinch of salt and some elbow grease, oh, and of course, olive grease (oil) and before you know it, you’ve got an emulsion! The first 1/2 cup of olive oil should be poured in one drop at a time, to create a strong, stable mixture. Just put on some music and get stirring. Before you know it, 1/2 cup is in. Take a break and squeeze in some lemon juice. Stir some more. Stop to taste. Does it need more lemon? A spot of salt? Go for it. It’s all for you.

Your sauce should be thick and creamy. Once the flavours are just right, add water, one spoonful at a time, to acquire a creamy yet smooth consistency, like that of heavy cream.

Now it’s time to get your salad ready. Tear up that gorgeous kale (removing the thick centre spines) and toss in some croutons (these ones are homemade, but no judgement).

Pour on that beautiful dressing you created and toss. To finish, I topped the whole thing with lots of fresh grated Parmeggiano.

Gorgeous! And all within about 20 minutes! I must admit I was a bit worried about the kale. I know, I was just singing its praises, but it has quite a distinct flavour and I worried it might be too strong. What was I thinking? Kale is the perfect foil to strong Caesar dressing. And its hint of lemony loveliness works like a charm with the lemon in the dressing. For a simple salad, this dinner was a winner. Tangy, filling…the only thing missing was a great glass of wine! Ah well, next time…

Kale Caesar Salad and Croutons-Tartine Bread

Dressing:
2 lemons
3 cloves garlic
6 olive-oil packed anchovy fillets
1 large egg yolk
salt
2 cups olive oil (I only used 1, but see how it goes)
2 lbs kale, torn, centres removed
Croutons-see below
2/3 cup shaved or grated parmesan

Grate the zest of 1 lemon. Cut both lemons in half. Place garlic, lemon zest and anchovies in a mortar and pestle and mash to make a thick paste (sadly I don’t have an m&p so I used the back of a wooden spoon in a bowl. To make things a bit easier, I minced the garlic first).

Add egg yolk, pinch of salt and squeeze of lemon and stir to thoroughly combine. Add ½ cup of olive oil drop by drop, stirring constantly. It should look smooth and creamy, like mayo. Begin adding oil in a steady stream. Dressing should thicken. Periodically stop to add a squeeze of lemon. Taste dressing and add lemon and salt as needed. Add water, small spoonful at a time stirring to reach the consistency of heavy cream. Toss with kale, croutons and top with grated cheese.

Croutons-Tartine Bread

3 slices of day-old bread (I used Tartine’s Basic Country Loaf-the bread I made here) cut into 1 inch chunks
2 T olive oil
salt
½ t herbes de Provence (optional—but used today)

Preheat the oven to 400°F. Toss bread cubes in olive oil and herbs if using. Season with salt. Bake for approximately 15 minutes until golden. Check at the half way point to toss if necessary for even browning.

Cool and serve.