The Wonders of Kale

This recipe video was so much fun to make, thanks to the impromptu participation of Lucy, the marvellous kale-eating wonder dog and my friend Kelly and his colossal kale patch. Had you ever seen a dog eat kale like that?! I sure hadn't. But I do share Lucy's enthusiasm for the big green leaves.

Actually, I didn't start loving kale until I discovered varieties other than the frilly cardboard-tasting stuff you often find in grocery stores. Call me a kale snob but I like my kale flat-leafed, dark, plump, and tender. My favorite varieties to grow and eat are Lacinato, Red Russian, and Madeley. Whichever one you prefer, the good news is that all kale varieties are full of cancer-fighting, heart-protecting glucosinolates. In her NY Times best seller Eating On The Wild Side, Jo Robinson explains that a serving of kale has more calcium than a 6 oz. glass of milk and more fiber than three slices of whole wheat bread. She goes on to say that kale is best eaten raw, since it's higher in vitamin C, antioxidants, and phytonutrients than when it's cooked. And I can think of no better way to consume raw kale than in this salad. It has been known to turn kale-haters into kale-lovers.

I learned this take on Caesar salad last summer at one of Salt Water Farm's amazing cooking classes. I've since made it many times, always to great acclaim. The dressing is rich, creamy, and bursting with flavor thanks to copious amounts of capers, garlic, and parsley. You can serve it with croutons for a more classic Caesar, but I usually opt for cherry tomatoes during the summer months. I also like to use pecorino romano instead of parmesan but both are delicious and whichever one you chose should be used generously. When I'm in a hurry and don't have time to make this dressing, I make a shortcut version of this salad using my sister's easy eggless aioli recipe which is lighter and equally delicious. Bon appétit!