How cliché is it that I’m throwing a salad at you right after Thanksgiving?
It’s ok, I don’t mind. And I’m guessing a big part of you doesn’t either!
After a super long weekend of holiday food, I need a few days off. But not like full-blown reset mode, because it is still the holiday season…and at this point, are full-blown resets even possible?
My guess? Not until January! But we can try a little, because truthfully I need some serious greens in my life right now.
How was everyone’s Thanksgiving? Relaxing/active? Whatcha do! Did you shop on Friday? I always opt out of Black Friday shopping, but you can find me shopping some deals online in my pjs today.
We had a great time at my brother and sister-in-law’s in Illinois. Although I’ll admit when we landed in Chicago Wednesday morning we forgot just how cold 20 degrees reallllly feels. The weekend was a little bit relaxing, a lot of food and drinks, tons of card games, and we squeezed in some bowling and karaoke as well. Success!
Our food spread was fiyah, I made brussels, cornbread stuffing, and pumpkin pie cheesecake (that didn’t last until Friday morning!). And now, I’m officially done with Thanksgiving food until next season. Onto Christmas cookies, warm appetizers, and all the holiday cheer I can get!
This kale caesar salad is incredibly easy to throw together, and I’m not sure why I didn’t share the recipe sooner because it’s literally one I eat all the time. I love making a HUGE bowl of it, leaving it undressed (so it doesn’t get soggy) and keeping it for lunches or as a side at dinner. It’s simple but super satisfying.
Since it feels like my appetite has expanded ten-fold since Thursday (whyyy!?!), simple but super satisfying is everything I’m looking for right now. Time to get back to the basics!
- 1 cup greek yogurt or mayonnaise
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste (add more to taste if you'd like)
- 2 garlic cloves, minced
- 2 tablespoons parmesan cheese
- Salt and pepper
- 1 tablespoon olive oil (optional)
- ½ loaf french bread, cut into cubes
- 3 tablespoons olive oil, divided
- 1 clove garlic, minced
- Salt and pepper
- 2 cups baby kale
- ½ tablespoon lemon juice
- ¼ cup parmesan cheese, grated/shave
- In a small bowl, whisk together the yogurt (or mayo), lemon juice, mustard, Worcestershire sauce. Add the anchovy paste, garlic, parmesan and whisk until well combined. Season with salt and pepper. If the dressing is too thick, whisk in the olive oil. The dressing will keep well in the fridge for 4-5 days.
- Preheat oven to 350 degrees F. In a large bowl toss together the bread cubes with 2 tablespoons olive oil, minced garlic and salt and pepper. Arrange cubes on a baking sheet, and bake for 8-10 minutes, until bread is toasted. Remove from oven and let cool.
- Add the kale to a large bowl, toss with the remaining tablespoon of olive oil and lemon juice and massage kale thoroughly. Season with salt and pepper.
- Add parmesan and croutons to the bowl, and toss with the caesar dressing.