Where has the week gone? It feels like each day is passing more quickly than the last. Yesterday absolutely flew by.
After some bulletproof coffee (duh), I sped over to LA Fitness to take a “Body Works Plus Abs” class that I’ve come to kind of like because the teacher is just such a nut. She’s wacky and hilarious, but still runs a tight ship. Shoutout to Lisa, you’re crazy!
When I got home, I powered through a bowl of overnight oats (great batch: oats, chia seeds, blueberries, some of Andrew’s smoothie, sunflower seed butter & granola).
A good portion of the afternoon was devoted to testing an apple/persimmon recipe that may be a Thanksgiving dessert contender. It’s too soon to tell, but more on that at a later date…
Before I knew it, it was completely dark outside and I hadn’t done any studying. For shame! I suppose one day off here and there isn’t the end of the world; I just better not make it a habit.
1. Also called borecole. A cabbage-like cultivated plant, Brassicaoleracea acephala, of the mustard family, having curled or wrinkled leaves: used as a vegetable.
Today, I wanted to share a recipe for those of you who haven’t exactly found a love of kale yet. YET. Maybe you want to like kale, but you either 1) haven’t figured out a way to prepare it, or 2) have tried it, but it was tough, bitter, and awful. Hopefully you haven’t written kale off completely just yet because I’m about to give you my best “kale pitch”… in the form of a recipe.
This is the recipe I used to introduce my parents to kale. Knowing that my dad loves caesar salads and that everyone loves bacon, I combined the two and made this salad for my family last week while I was up in the Bay Area visiting.
Kale Caesar Salad w/ Bacon
Serves 4-5 as a side, 2-3 as a main
1 bunch lacinato kale
4 slices bacon
2 slices fresh bread, any kind
Salt & Pepper
For the dressing:
1 egg (or 2 T mayo)
1 T lemon juice
1/2 t mustard
1/2 t Worcestershire sauce
1 clove garlic, minced
1/4 cup extra virgin olive oil
1. Preheat the oven (or toaster oven) to 350 degrees.
2. Wash and dry the kale. Fold each leaf of kale in half, and run a knife down the edge to remove the center stem. Once all stems have been removed, stack the leaves and chop into thin (about 1/4 inch) ribbons.
3. Prepare the caesar dressing by combining all ingredients, except for the oil. Slowly pour in the oil while continuously whisking the other ingredients.
4. Add the dressing to the kale and toss to mix. Set aside. It’s important to let the kale marinate in the dressing for at least a half hour before serving, otherwise it might still be a bit tough (especially off-putting for kale newbies).
5. Cook the bacon and allow to cool. Once cooled, crumble into small pieces and add to kale.
6. Prepare the croutons by stacking the two pieces of bread and slicing into small 1/4 inch cubes. Drizzle with olive oil, salt & pepper and bake or toast for 5-7 minutes, until slightly crispy but not burned. Add the croutons to the salad just before serving. Keep separate if storing the salad overnight.
I bet you’re feeling silly now that you’ve realized the secret to loving kale was bacon, all along. How obvious.
Question: Are you a fan of kale? Did you like it the first time you tried it or did it take multiple attempts? Luckily, my first kale experience was awesome (sautéed with garlic and then scrambled into eggs) so I’ve been a fan from the start.