Tag Archives: caesar salad

Gimme Some Oven Kale Caesar Salad Recipe

I tried this kale caesar salad recipe from Gimme Some Oven the day it hit my inbox last week, and it was so good, I just had to share!  It feels indulgent, but it’s totally not.  And the tangy lime juice totally changes the feel of this caesar salad, and the kale makes certain it’s super healthy.  I won’t provide a ton of commentary, just wanted to share this recipe with y’all.  For those of you looking to kick the new year off on a healthier foot, this is a great start!  It’s not Whole30 (and would be difficult to modify to fit the guidelines, since it’s based on dairy), but still very light and healthy.  I also added a splash of plain Kefir for extra probiotics.

Kefir is a fermented milk product (cow, goat or sheep milk) that tastes like a drinkable yogurt.  Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics.  Because kefir does not have a standardized nutrition content, the content values can vary based on the cows, cultures, and region where it is produced. Yet even with the range in values, kefir has superior nutrition. (via DrAxe.com)  I just really like Kefir because it’s tangy like yogurt, has huge amounts of probiotics (more than yogurt), and is easy to add into smoothies, top your yogurt or oatmeal, and more.  This salad would also be delicious with some grilled shrimp or chicken added!

Happy healthy eating!

Gimme Some Oven Kale Caesar Salad | oysters and pearls

Gimme Some Oven KALE CAESAR SALAD

This Kale Caesar Salad is made with tons of fresh kale and Romaine, and tossed with lighter lime Caesar dressing, and trust me — it’s DELICIOUS.

INGREDIENTS:

KALE CAESAR SALAD INGREDIENTS:

  • 4 cups chopped fresh kale
  • 4 cups chopped Romaine lettuce
  • 2 cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
  • 3/4 cup grated Parmesan cheese
  • 1 batch Lime Caesar Dressing, below
  • optional: 1 cup halved cherry or grape tomatoes

LIME CAESAR DRESSING INGREDIENTS:

  • 1/2 cup plain Greek yogurt (I used non-fat)
  • 1/2 cup freshly-grated Parmesan cheese
  • 3-4 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons anchovy paste, to taste
  • 2 teaspoons worcestershire sauce
  • 1 clove garlic, pressed or finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 3-4 tablespoons milk

DIRECTIONS:

TO MAKE THE KALE CAESAR SALAD:

  1. Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl.  Toss until combined.
  2. Serve immediately.

TO MAKE THE LIME CAESAR DRESSING:

  1. Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth.  Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
  2. Use immediately, or refrigerate in a sealed container for up to 3 days.

*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning.  Toast them up until crispy.  Then either crumble them up with your hands, or use a knife to chop them into small pieces.

Inspired by Sweetgreen.

Birthday Dinner & Rob’s Caesar Salad

A week letter, I’m going to wrap up the last of our trip to the beach this past weekend.  Whew.

St. Joe Beach, Florida, Early November Sunset | Oysters & Pearls

We had just skidaddled back from Apalachicola and were watching the ill-fated (if you’re a Gator fan) Florida-Georgia game.  We broke out our new Sump’n sauce on some chicken salad from Cahall’s Deli in Panama City.

Sam Solomon's Sump'n Hot! Sauce and Corn Dip | Oysters & Pearls

So good!  But again, I’m clamoring for a little more heat, Sam!

Also, Cahall’s has the BEST chicken salad.  My family is slightly obsessed with everything (except the fish dip – just don’t do it) from there.  This won’t be the last time I mention Cahall’s today, either.  Anyway, we also had some corn dip my mom made that was really good.  Maybe she will share the recipe??

Sump'n Hot Sauce on Cahall's Chicken Salad | Oysters & Pearls

We spent the afternoon admiring the view from the windows more than the game itself.  But at least we came back in the second half to look somewhat respectable?  Anyway, moving on.  There was serious lounging going on.

Harold, Doing Some Game Day Lounging | Oysters & Pearls

Babe was a little jealous.

Babe, our 12 year old Yorkie | Oysters & PearlsAt halftime, my mom and I cleaned a couple heads of romaine lettuce for Rob’s Caesar Salad.  Actually, it’s Rob’s grandfather’s recipe from Chicago that he sent to me a few weeks ago.  I love family recipes!  This one is a big hit in Rob’s family, and I’m really thankful he felt compelled to share it with me.  Thanks Robert!

At the end of the game, we realized we needed Sunset Beers and hurried to the fridge and then to the porch.  It was a GORGEOUS sunset.  The kind you only get on this particular beach during the Fall.

Wheat & Natalie | Oysters & Pearls Adorable Parents and the Sunset | Oysters & Pearls

After Sunset Beers, I got to making the caesar salad for supper.

Garlic French Bread Croutons for Rob's Caesar Salad | Oysters & Pearls

Rob’s Grandpa’s Caesar Salad

ingredients

– one whole head of romaine lettuce, or 2 to 3 hearts of romaine, washed and chopped
– chopped ripe tomatoes are suggested by Rob
– 3/4 – 1 cup olive oil with minced garlic in it
– 2 tablespoons dry mustard powder
– 2 teaspoons ground pepper
– 1 or 2 coddled eggs (boil the egg for 25 seconds, crack open, discard yolk, and scrape out the inside)
– the juice of a fresh lemon
– crusty bread, cut into 1″ cubes
– 2 tablespoons olive oil
– some garlic, minced
– 2 or 3 anchovies
– grated or shredded parmesan reggiano cheese, to taste

instructions

Whisk the dressing ingredients together (olive oil, mustard powder, pepper, coddled eggs (I used two)).  I used a beastly large lemon, so I regret using the juice of the entire lemon.  The dressing was too tangy.  However, a smaller lemon may have been just right.  Anyway, whisk together and refrigerate.

In the meantime, fry the croutons in the olive oil and minced garlic until the croutons are nice and crispy.  Rob’s grandfather/father/Rob suggest adding the chopped anchovies to the salad itself, which I’m sure is the proper way to do it.  However, I knew most people in our crew weren’t going to buy that, so I snuck them into the croutons by melting a couple of them in the olive oil with the garlic.  They added a salty umami flavor to the croutons, and it was delicious!  And I promise, they really do dissolve and disappear.  I also used a loaf of garlic Italian bread I had purchased earlier in the week for the croutons, which spiced things up even more.  Once again, #vampiresbeware.

Garlic & Butter for Garlic Anchovy Croutons for Caesar Salad | Oysters & Pearls

Toss the dressing with the romaine and croutons and top with parmesan cheese.  Bon appetit!

Rob's Caesar Salad | Oysters & Pearls

We accompanied the salad with some grilled snapper throats (sounds gross, but it’s by far the very best part of the fish!), filet mignons wrapped in bacon from Cahall’s Deli, and twice baked potatoes, also from Cahall’s.  It was one seriously awesome meal!  Even if it was enjoyed at 9:00 p.m.  And we were really happy our friends, Zach and Michelle, could join us!  They live at the beach all the time, so basically we are constantly jealous of them.

Grilled Snapper Throats | Oysters & Pearls

I plan on sharing my dad’s oh-so-good Bloodworth’s Marinade that he used on the fish sometime soon!  Get excited, because it is awesome.

Filet Mignons Wrapped in Bacon, from Cahall's Deli in Panama City, Florida | Oysters & Pearls Grilled Snapper Throats, Filet Mignon, Rob's Caesar Salad, & Twice Baked Potatoes | Oysters & Pearls Filet Mignon and Twice Baked Potato from Cahall's Deli, Rob's Caesar Salad, & Grilled Snapper Throats | Oysters & Pearls

It was an awesome birthday supper!  We didn’t last much longer after supper though, because this was the longest day ever.  As evidenced by the three blog posts dedicated to it this week!

Sunday we woke up refreshed and decided to just go for a cruise.  We drove all the way to Cape San Blas, and were crossing our fingers that the Indian Pass Raw Bar was open on Sundays.  It was not.  :(  So we stopped at Triple Tails for the first time ever.  Wheat and I had some delicious baked Apalachicola oysters.  I had parmesan and garlic, and he had jalapeño jack.  After our experience Sunday, we don’t really recommend getting any fried food at Triple Tails.  But the oysters were local and small (how we like them) and really good and fresh tasting.

Garlic & Parmesan Oysters from Triple Tails Restaurant in Indian Pass, Florida | Oysters & Pearls Jalapeno Jack Oysters at Triple Tails in Indian Pass, Florida | Oysters & Pearls

And finally, we went back to Bainbridge for a birthday dinner with my in-laws, who treat me entirely too well!  My MIL Nancy loves to cook too, and after I had been ogling her new food processor, she got me one too!!  Because I had someone ask which food processor she got me/us, here’s a link to the model Cuisinart we have. (<– affiliate link!)  It’s AWESOME!  AND Nancy cooked us another amazing steak supper.  It was SUCH an epic, awesome weekend.  I am so thankful for everyone in my life that made it such a relaxing, fun weekend.  I love you all!  And HAPPY BIRTHDAY, DADDY!  I know you’re reading this. ;)

Happy Birthday, Doc & Natalie! | Oysters & Pearls

Think there are enough pecans on that red velvet cake?? Just how the good Doctor and I like it.  It was nice not making my own cake!  :)

Until Next Time

Completely Homemade Caesar Salad

Another day, another meal we meant to make at the beach and then didn’t.

I love a good caesar salad. Not the healthiest salad ever, but it’s got to be a little healthier making everything from scratch… right?

After making my own dressing and croutons, it is really hard to go back to the store-bought stuff!

All Homemade Chicken Caesar Salad | Oysters & Pearls

The only equipment I like to use for this that you may not have on hand is a mini food processor. I honestly don’t use it all that often, but it’s pretty inexpensive, and comes in handy for chopping nuts or making small servings of pesto or salad dressing, things of that nature. I have this tiny Cuisinart, and it has served me well.

Homemade Caesar Salad Dressing | Oysters & Pearls

Homemade Caesar Salad Dressing

ingredients

7 cloves of garlic, peeled and smashed and roughly chopped
– 1 heaping tablespoon stone ground mustard (or dijon)
– 1 slightly overflowing teaspoon white vinegar
– 2 tablespoons Duke’s mayonnaise
– 1/2 cup good olive oil
– salt & pepper to taste
– lemon juice to taste
you can add minced anchovy fillets, if you’re brave

instructions

Combine the garlic, mustard, vinegar, mayo, and two pinches of kosher salt in a food processor and mix thoroughly. Add the olive oil, and mix thoroughly again. Taste the dressing, and then add salt, pepper, and lemon juice until it tastes just right to you, mixing after each addition. Feel free to adjust the other ingredients to your tastes. I realize that not everyone likes garlic as much as I do. #vampiresbeware

Homemade Croutons in the Oven | Oysters & Pearls

To make croutons, take some leftover crusty bread (like a leftover piece of Italian bread from when you made Baked Buffalo Shrimp). The more stale, the better! Cut the bread into large cubes, and toss them in a ziploc bag or a bowl with enough olive oil to coat and some salt and pepper. Bake at 350 degrees for 5 or 10 minutes, or until they reach a golden brown color.

Season up a few chicken tenders with some salt, pepper, ground garlic, ground mustard, and dried parsley. We like to cook tenders rather than breasts because they take so much less time, but cook whatever chicken cut suits your fancy. Or leave it out altogether. It’s your kitchen.

While the croutons are baking, have your resident grill master grill the chicken. If my grill master is unavailable, I like to cook my chicken tenders for about 10 minutes on a George Foreman grill (which I affectionately call my Georgie Porgie, thanks to my Mom) or a grill pan over the stove.

Wash and dry (I <3 my salad spinner) a couple heads of Romaine lettuce, and tear into bite size pieces leaf by leaf, or rough chop them, if you’re feeling all kinds of Master Chef.

To put it all together, fill up a plate or bowl with Romaine, top with chopped grilled chicken and fresh-out-the-over croutons, and top with your homemade fancy schmancy dressing! I recommend giving it one final whirl in the processor just before dressing your salads.

Homemade Chicken Caesar Salad | Oysters & Pearls

Definitely not the healthiest salad in the world, but definitely really, really tasty.

Chicken Caesar Salad | Oysters & Pearls

Leave out the chicken and this is a great side salad to have with another meal, but with chicken, it’s a great, pretty light-feeling summer meal.

It’s almost Friday, y’all! Oh… it’s only Wednesday? Happy Hump Day then!

20130617-145309.jpg