My sister-in-law recently gave me the most amazing new cookbook. The Forest Feast by Erin Gleeson is not only filled with delicious and inspiring vegetarian recipes, but it is so charming, rustic and beautiful that reading it reminds me of walking through Anthropologie, my happy place. Honestly, I feel like if Anthropologie were to open a restaraunt, Erin Gleeson would be the head chef. I have already tried several of the recipes and each one has been delicious, unique, simple and easy. You can find more of her recipes on her blog: theforestfeast.com
Caesar Salad, with its creamy and parmesany dressing, has always been one of my favorites, but one that I have never ventured to make. I don’t see much health benefit in a salad that consists of lettuce, croutons and cheese with a dressing of raw egg and anchovies… I was so excited to see the yogurt based Caesar dressing in the Forest Feast made simply with other ingredients that I always use like mustard and lemon. I also love the idea of using kale (my favorite green) as a base, because though sometimes raw kale can be a bit bitter, the creamy dressing here is a nice complement for it.
The salad was a big hit at my house. I made a few changes to the original recipe, like adding a little more of my homemade yogurt than the amount of greek yogurt thats called for, I also omitted the “polenta croutons.” Although I don’t often serve dairy salads, this is one I will definitely make again.
Kale Caesar Salad
2 garlic cloves
3/4 cup homemade yogurt (original recipe calls for 1/4 cup plain Greek if not following SCD)
1 tablespoon lemon juice
2 tablespoon dijon mustard
1 bunch of kale
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts
optional: handful of croutons
Mix all dressing ingredients in blender.