My son has been insisting I make kale Caesar salad and while loving Ceasar in a restaurant, I haven’t made it before, partly because I wasn’t sure how to deal with the raw eggs. Boy, am I glad he made me look into it as I discovered this delicious, easy-to-make romaine caesar salad which has become an instant classic in our house. Come and cook with us!
While kale is no longer the only superfood that is around, it is still a remarkable food packed with vitamin K, A and C and containing an indirect antioxidant glucosinolates which can reduce levels of harmful estrogens that may promote cancer growth in hormone-sensitive cells. In addition, the romaine lettuce delivers the eye-healthy antioxidant carotenoids beta-carotene, lutein and zeaxanthin which studies have linked to reduced risk of cataracts and age-related macular degeneration. And they are both high in insoluble fiber, which 96% of Americans don’t get enough and could use much more of. In fact, in a French study of 6000 individuals, those with the highest intake of insoluble fiber had lower blood pressure, cholesterol, triglycerides and homocysteine levels. So bring on the Romaine Kale Caesar salad!
The salad mixes romaine and kale which doubles up the nutrition and crispiness of the dish. Instead of using mayo, the dressing uses the ingredients of it but the egg is cooked which can be reassuring for those of us trying to avoid the risks associated with consuming raw eggs. You can go lighter on the anchovies, although I think they provide a depth of flavor that is unmistakably Caesar.
So, if you are like my son and love Caesar salads, give this salad a try and let us know what you think. Come and cook with us!