Kale and escarole Ceasar
I made this salad for the dinner I cooked at my brother’s house when we were visiting Seattle last week (Jan 28th, 2013). This is the time of year when I wish I could make gorgeous food, and take gorgeous pictures of it, but in the winter dark it just doesn’t happen. I was kind of slumping here at the computer, thinking what have I found really satisfying to eat recently – and this salad came to mind first. Also couple of other winter-y salads, with grains and fried croutons.
For about 6 – 8 people [7 of us demolished this salad at the bro’s – with soup and bread and pie for dessert – if you are serving a heavier main course than soup, the salad will probably feed more]
- 2 large bunches or heads of greens, about 2 pounds altogether – I used Lacinto Kale and Escarole
- a hunk of old bread, probably 2 – 3 slices
- 1 – 2 TBLS olive oil
- 2 – 3 whole cloves of garlic
- 2/3 cups mayonaise
- juice of 1/2 a lemon, or a little more to taste
- another clove of garlic, minced or put through a press
- a few shakes of Worcestershire sauce
- 1/2 – 1 cup grated Parmesan
- coarse salt and freshly ground pepper
Wash and dry the greens, and tear them into bite size pieces. Place in a bowl with room for tossing. Tear the bread into rough cubes. Heat the olive oil in a skillet and fry the bread in it along with the garlic cloves until nicely toasty. Let cool slightly and then dump into the salad bowl. For the dressing, [This is the cheater’s part] whisk together the mayo, lemon juice, crushed garlic, and Worcestershire sauce. Add a handful of Parmesan, and taste – add more lemon, cheese, Worcestershire – what ever you think it needs. Toss the salad with a liberal amount of dressing, adding more Parmesan, and salt and pepper. Taste for seasoning and when you like it, serve.
