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.
Remake the Classic Caesar With Kale
When it comes to food newsletters, I subscribe to them all.
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 
