Caesar-style kale salad with roasted onions and ricotta salata
Roast
Roasting
I came relatively late to kale salads, but now they're my favorite way to eat kale. At Spinnaker's, a gastro-pub in Victoria, my favorite dish on their menu is their kale salad. They do a Caear spin on it and garnish it with bacon and focaccia croutons. I wanted to recreate the salad at home, but along the way I deviated a bit from the Spinnaker's salad. <br /> <br />Some people I have served kale salads to do not like the raw texture, but I found that if some hot ingredients were added to the raw kale, it wilts just enough to tone down the grassy chewiness. I kept the capers in the dressing, but upped the umami quotient with a good dose of lemon and anchovy. I have been a fan of roasted onions ever since Merrill posted her recipe for Tomao Salad with Corn, Summer Squash and Roasted Onions. Now I am never without them in my refrigerator. I have adapted her recipe slightly, lowering the heat to prevent burning and adding a flavor boost from fresh thyme and rosemary. Despite a few steps (making croutons, and roasting onions), this dish comes together fairly quickly.
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