Right now I don’t have much to harvest in my garden other than kale. As my garden is in transition, I have to settle putting kale into everything which I don’t mind one bit. A couple of weekends ago we spent a beautiful day out in Point Reyes with some friends and picked up some Mt. Tam cheese, bread, olives and a kale salad from Cowgirl Creamery for a picnic. The kale salad was delicious, packed with cheesy goodness and I decided to recreate it for my lunch today.

My motto is that salad is basically an excuse to eat croutons. An all kale salad can be hard to pull off so dressing and extras are a must… and croutons are those extras…

I harvested about 100 grams of kale, which I thought looked like a pretty big bounty for one personal salad but I always forgot that the kale really reduces in size when you massage it with oil and lemon juice (an absolute must for a good kale salad). After washing the kale (aphids are always hiding in the folds), I cut out the ribs and chopped it up a bit. I put a drizzle of olive oil and a squirt of lemon juice over the kale and gave it a good massage for a few minutes. Recently I have been having all kale salads in restaurants around Sacramento and it horrifies me that they don’t massage the kale! Eating a bowl of unmassaged kale is really hard to handle… not even croutons can help. 

For the dressing, I whirled 4 cloves of garlic, 1/2 cup of full-fat greek yogurt, 1/4 cup parmesan cheese, the juice of half a lemon, a dab of mustard, a squirt of red wine vinegar, a shake of salt and a few grinds of pepper in my food processor. I added about a tablespoon of olive oil while whirling. I put the dressing into a jar and put it in the fridge. This made about a jam jar of dressing so I envision many more meals of Caesar salad in my future.

Croutons were made with day old bread on low heat with a drizzle of olive oil and shake of salt.

So in my defense, I had two little toddlers eyeing my salad and I knew I was going to have to share so I made double croutons… but my bowl of salad really was more of a bowl of croutons with a side of kale. I added a few shaves of parmesan to the top.

Did I mention I like croutons?