There really is nothing quite as delicious as a Caesar Salad. The salt, the crunch...you feel me? I had dinner the other night at the newly renovated and reopened Rose Cafe + Market in Venice, CA. (FYI, more on this fab restaurant for a later post) I was craving something refreshing to go along with my homemade pasta dish (balance people!) and thus ordered their Kale Salad (jalapeño pickled apricot, pine nuts, parmesan, red onion, mint)...and it was really good. Like REALLY good. Raw, crispy, fresh and light. The dressing was subtle and complimented the kale without drowning out anything. I needed to take a stab at recreating the real thing. Today I bring you my twist on this delicious, yet simple salad.Ingredients:- 1 bunch Tuscan kale - 1/4 cup pine nuts - 1/2 cup dried oranges (diced) - 1/4 cup Pecorino cheese (grated) - 1/4 cup red onion (finely sliced) - 1 garlic clove - juice of 1 lemon - 3 Tablespoons olive oil - 2 Tablespoons white vinegar - 2 Tablespoon water - Real Salt - freshly ground pepper
Directions: 1. In a small saucepan, simmer vinegar, water and dried oranges on low heat for 3-5 minutes. Set aside to soak and cool. 2. Wash and trim kale by removing the thick ribs (stems) and pat dry with paper towel. Roll the leaves into tubes. From there, dice kale crosswise across the tube to create small strips. 3. Add kale strips, red onion, pine nuts and pecorino to a salad bowl. 4. Strain oranges from the vinegar/water mixture. Set the liquid aside for later and add soaked oranges to the salad bowl. 5. Take your remaining vinegar and water mixture and add to a small blender with olive oil, lemon, garlic, salt & freshly ground pepper. Blend on high speed for 30 seconds or so and pour mixture over your salad. 6. Wash hands. Massage dressing into salad real good. Toss salad. You get it. Enjoy!