Kale Caesar Salad Remixed

  IMG_3687Kale salad has become pretty ubiquitous recently (I blame it on Bon Appétit calling it the best restaurant dish of the year a few years ago) but I still love it. My current favorite iteration is a take on the traditional Caesar, with plenty of crunchy greens, a lemony dressing with lots of umami flavor from the anchovies, and (the best part) a runny poached egg instead of mixing the eggs in the dressing.

IMG_3690Since kale can be a little tough to swallow (literally), I love cutting it in ribbons like a slaw to make it easier to grab with a fork and bite. You could also easily add a different protein like chicken or salmon for a heartier meal, but as-is, this makes a pretty lovely lunch.

IMG_3684Also, some news! Ari and I are leaving for Bologna, Italy (where we both studied abroad in college) and Nice, France this afternoon! It's the first time I'm going back to Italy since studying there, and I can't wait. We'll be back on the 26th, and I'll report back on restaurants, gelato, and all of the pizza–and I'm planning on writing a bit more about moving across the country and adjusting to a new city. IMG_3692

Kale Caesar Salad (adapted from Bon Appétit)

1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil + 3 or 4 tablespoons, divided
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 tablespoon vinegar
4 eggs
1/2 baguette or other crusty bread, torn into bit-size pieces
14 ounces  kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Combine lemon juice, anchovy fillets, garlic and dijon mustard in a blender; purée until smooth. With machine running, slowly add 3/4 cup oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. (Dressing can be made 2 days ahead. Keep chilled.)

Heat remaining olive oil in a sauté pan over medium heat. Add bread and toss to coat. Cook, stirring frequently, until bread is golden brown on all sides, about 5 minutes. Remove from pan and let cool.

Bring a small pan of water to boil, then add vinegar. Carefully crack 1 egg directly into pan, then quickly move egg so it stays together with a slotted spoon. Let cook (water may boil over) until egg is just set, 2-3 minutes, then remove egg with spoon. Repeat with remaining eggs.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan, croutons and poached eggs.

Spring Frittata

_MG_6234Happy spring! I know it was technically spring almost two months ago, but here on the east coast it's felt like a very slow slog through miserable winter. But after a lovely weekend (and my first sunburn of the season), it's finally feeling like warm weather is here to stay. _MG_6248

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Spring, for me, means lots of fresh vegetables (finally!) and one of my favorite ways to use these is to throw them together in a frittata. Like fried rice, this recipe has almost endless variations and is a great way to use up whatever you might have languishing in the refrigerator.

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_MG_6243 To make this particularly springy, I went with asparagus, ramps, kale and turkey bacon – but I think that peas, arugula, and even chicken sausage would also be lovely.

_MG_6229And just for fun, some lovely ranunculus that I picked up at Trader Joe's.

Spring Frittata (serves 4-5)

1 tablespoon butter

4 slices turkey bacon, roughly chopped

1/4 onion, finely chopped

4-5 ramps or green onions, finely chopped

1 clove garlic, minced

1/2 bunch asparagus, woody ends broken off and cut into 1-inch pieces

1 large handful kale or other greens, stemmed and chopped

8 large eggs

1/4 cup milk

2 ounces goat cheese

Preheat oven to 400 degrees. In a large cast-iron or oven proof pan, melt butter over medium-high heat. When hot, add turkey bacon and sauté until browned, about 5 minutes. Add onion and cook until translucent, 4-5 minutes.

Meanwhile, whisk eggs in a medium bowl. Add milk and salt and pepper to taste, and whisk until combined. Add asparagus, ramps, garlic and kale to pan and cook until vegetables are bright green and slightly wilted, 5-6 minutes. Make sure they are evenly distributed around the pan, then pour egg mixture over and remove from heat. Crumble goat cheese over eggs, then cook frittata in the oven until eggs are set and the top is just slightly browned, 8-10 minutes. Serve immediately.