Recipe #42: tuna kale Caesar salad

 This is a recipe that uses not one, but two (2!) types of canned fish!

Ingredients:


Missing from the above photo, but should usually be assumed: salt and pepper.

Also missing and a last minute optional addition:


Directions:

You’ve probably heard that kale needs to be massaged with oil for salads in order to soften the tough leathery leaves. We’re going to be extra frugal and massage our kale (which is coming from the late fall backyard garden crop today, harvested in the dark cold rain) with the fishy olive oil with which our canned tuna is packaged. 

Here is a picture of pre-massaged kale:


Add that tuna olive oil:


Get in there with both hands and massage!

Then you’ll have nice tender oily kale:


Nice!

Meanwhile, in a little dish, squish up a clove of garlic and add some salt to let the garlic mellow and soften for a minute or two:


Add an anchovy:


Mash them up together:

Add some squeezed fresh lemon juice and a few squirts of Worcestershire sauce:


Mix it all up and add a good squeeze of mayo:


Mix that all together, add more of anything to get the flavour you desire.

Now put it all together. Add the canned tuna and dressing to the massaged kale:



Add some freshly ground pepper and grated Parmesan if desired:


I suppose I could have added croutons, but instead I’m having freshly baked gluten free bread and butter as a side dish. A sprinkling of sunflower seeds or pumpkin seeds would also be nice, come to think of it. Another time!

Enjoy your bowl of double umami and leafy greens enrobed in creamy garlic goodness!

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