When it comes to food newsletters, I subscribe to them all. One that I look forward to getting is Tasting Table's Chefs' Recipes. The ingredients are seasonal, and the dishes timely and clever. I usually hit print before I've finished reading the email! Earlier this week, the featured recipe was a kale Caesar salad from Chad Robertson's Tartine Bread cookbook. Since I love Caesar salads, I had to make this hearty variation immediately. The tangy lemon-garlic dressing stands up to the bitter greens. Use the vinaigrette right after blending (it separates easily) and be sure to coat each leaf with the delicious mixture. Serve with roast chicken, a bowl of soup, or just enjoy a huge plate of it alone — that's what I did! I promise this dish won't disappoint, so get the recipe now.
When I lived in Spain, my Spanish friends were always asking me to make American foods. While I hosted a huge dinner entitled, "The Hamburger Party," when I had smaller gatherings, I always made Caesar salad. With its crisp romaine leaves, crunchy croutons, and creamy, tangy dressing, something about the classic salad is quintessentially American. Although it's found at practically every Italian-American restaurant and salad shop, I rarely order it and prefer to make it at home. A big plate of Caesar salad is an excellent Summer meal that's comforting and delicious. I've been using Martha Stewart's technique for so long that I no longer have to look at the recipe! To check it out, read more
No matter how many times I've eaten it, I never tire of Caesar salad. As much as I love the classic chicken version, an updated variation is excitingly delicious. This recipe re-invents the salad by substituting shrimp for chicken and tortilla crisps for croutons. Tart lime juice freshens up the typical parmesan anchovy dressing. The final salad is cool, crunchy, and spicy. To experiment with this splendid salad read more
With its crunchy croutons, crisp leafy greens, and tangy dressing, the Caesar can be considered the king of dinner salads. In this grown up variation, subtle changes enhance the flavor and appearance of the dish. Radishes act as a pop of pretty color, shaved instead of grated Parmesan adds depth to each biteful, and fresh anchovies are deliciously salty. The anchovies are not necessary, so if the little fish is too overpowering simply omit from the salad.