Kale Caesar salad

If you know me at all, you know I love Caesar salad in all its variations. This stems from my childhood, where nearly every dinner involved Caesar (more on that plus the recipe for Classic Caesar Salad here). Kale Caesar is the trendier, wintry cousin of Classic Caesar salad, and in this version, I use avocado to add extra creaminess, and kalamata olives as a replacement for croutons and to make it a little daring. If you don’t like olives, or are vegetarian, of course, feel free to omit and variate, but be sure to let the kale rest for at least 30 minutes before eating. When it comes to Kale Caesar, patience is most definitely a virtue.

• Red Russian Kale

• Avocado

• Kalamata olives

• Chicken breast

• Mayonnaise (Avocado Mayo is preferred)

• Minced garlic

• Lemon

• Dijon Mustard

• Worcestershire Sauce (can substitute with soy sauce if you are out)

• Olive oil

• Salt and pepper

• Parmesan

• Butter

Serves 2- adjust proportions as necessary

1. Wash and shred one bunch of red Russian kale off the stem into small/medium shreds. Place in a large bowl.

2. Cut 1 chicken breast into bite sized chunks and season with salt, pepper and garlic powder. Turn a saucepan to medium heat and add 1 tablespoon of butter. YES BUTTER, although you can use olive oil if you feel so inclined. Add the chicken to the pan so each piece has one side down. Cook four minutes on each side or until opaque throughout. Let rest on a plate.

3. To make the dressing (reprinted from Genius Kitchen), combine 2 tablespoons lemon juice, ¾ teaspoon mustard, ¾ teaspoon worcestershire sauce, 1 teaspoon minced garlic, ¼ cup mayonnaise and several grinds of salt and pepper in either a medium bowl or the jar that you plan to store the dressing in. Whisk with a fork. What you’re about to do next, is the essential ingredient to good, creamy caesar, dressing, and it’s actually a technique- pour ½ cup olive oil into a measuring cup, and slowly pour the oil from that cup into your bowl while continuously whisking.

4. Dice ½ of an avocado and add it to the salad. Add 12-15 kalamata olives, along with the cooked chicken breast. Add Caesar dressing and desired amount of shredded Parmesan cheese and toss the salad until the leaves are well coated and the creaminess of the avocado is distributed throughout. Let rest for 30 minutes, then plate and sprinkle with a touch more shredded Parmesan and fresh ground pepper.