Tag Archives: Salad

Kale Caesar Salad

I frequently order a kale salad when I see it on a restaurant menu, especially a kale Caesar salad. I just think that kale is sturdy enough to stand up to a tangy, creamy dressing. It’s pretty great. That’s why it’s a  trendy cliche, right? So I made it at home. I think that’s where my culinary creativity is right now: recreating stuff I already know I like.


This is obviously a super simple dinner, but what makes it great, is the quality of what you use. I hate that I went all Ina Garten on you, but when you’re  just eating greens, chicken, croutons and dressing, you’re gonna notice if your dressing sucks, you know?

My go-to Caesar dressing:
-1 egg
-1/4 cup lemon juice (1 juicy lemon’s worth)
-1t Worchestershire sauce
-1t anchovy paste
-3/4 cup grated Parmesan
-2 cloves of garlic
-1/2 cup olive oil
-salt and pepper

Just blend that all in a blender and stick in the fridge for a half hour or so. Give it a quick whisk before using.

The croutons are so good. I just make a loaf of bread. I swear it’s easy. I wouldn’t lie on the internet. My go-to, super-easy recipe is the master recipe from Artisan Bread in 5 Minutes a Day, and I pretty much exclusively use the dutch oven method. Once the bread is cool, cut into 1″ cubes and toss with olive oil and plenty of salt and pepper. (If you’re really like, as if Victoria I would never make my own bread, that’s fine. At least promise me you’ll buy a crusty loaf from the bakery section of the grocery and make you’re own croutons.) Bake the cubes at 425 degrees for 8-10 minutes, tossing once halfway through. They are crunchy, salty cubes of deliciousness. I could just eat toasted homemade bread all day. But try to save some for the salad.

I’m going to assume you all know how to cook chicken? Or buy a rotisserie chicken and shred it. Whatever, I don’t judge. (Sometimes, I judge. I’m working on that.)

Thinly slice the kale. I like the curly kind over the dinosaur variety for salads. Toss the kale with some of the dressing. I give it a quick massage with my hands to fully coat the kale. Sounds gross, doesn’t it? Then add in the croutons, chicken, and a few Parmesan shavings. Enjoy! And then go ahead and give yourself a little pat on the back. Kale. Freaking. Salad. You’re basically the healthiest person ever. Go you! Make sure to read the pros and cons of post workout supplements here.

Grilled Buffalo Chicken Salad

Having babies changes you, you guys. I’m not even talking in the metaphorical, “I’m a whole different person now that I’m a parent” kind of thing. I mean, having my kids seems to have permanently altered my biological makeup.

Back in the day, I used to be freezing ALL. THE. TIME. Like, I was definitely the girl wearing a sweatshirt when it was 75 degrees out. Now? I’m basically sweating and fanning myself if the mercury creeps above 68. It’s tragic really. And on an equally big, yet totally less annoying note, my palate changed. My pregnancy cravings seemed to have turned into real life foods I’m willing to eat now. I used to despise anything “spicy,” and by that I mean anything with a hint of heat – jalapeños, buffalo wings, etc.

Now I’m clearly fine with jalapeños (especially in my margaritas), and buffalo sauce is the condiment my dreams are made of. Seriously. Buffalo sauce + blue cheese is my love language. (I have a lot of love languages and many of them are food and beverage related). So there’s a pub we frequent down the street (because it’s a pub down the street, not because it’s mind-blowingly awesome), and I nearly always order the crispy buffalo chicken salad. I have no serious complaints about it, but I thought I could make it better. I was right.


This is the salad you make when you want to eat buffalo wings for dinner, because, hello, they’re delicious, but you know you should maybe eat a salad. Problem solved. It’s grilled! There are veggies! This is basically health on a plate, guys. Here’s how to make that magic happen.

Whisk together a quick buffalo sauce.

-3/4c Frank’s Red Hot Original
-1/2c melted butter
-2t Worcestershire sauce
-pinch of garlic powder

And set aside 1/4 cup of the sauce. I threw 6 boneless, skinless chicken thighs into the remaining 1 cup of sauce and let them marinate there for 30-45 minutes.

Meanwhile, I fired up the grill. I grilled the thighs on medium high (because I like char) for 5-7 minutes on each side until done. Once done, I gave each thigh a quick dunk in the 1/4 cup buffalo sauce. Because sauce = love. It’s a shame I have zero prep photos of this. I’m so bad at taking those.

Anyway, while the chicken was cooking I made a blue cheese dressing.

-1/2c mayonnaise
-1/4c sour cream
-1/4-1/2c whole milk (depending on how thick/thin you like your dressing)
-dash or two of Worcestershire sauce
-1/3-1/2c blue cheese crumbles
-salt and pepper

And whisk. Set aside. And then just chop some veggies. My base was a large head of romaine, and then I used the mandoline to shave 3-4 stalks of celery and 3-4 carrots. Because they serve those with buffalo wings. I’m so damn clever. Obviously if you don’t have a mandoline, you could thinly slice them.

Now combine the veggies, chopped chicken, and as much of the dressing as you’d like and mix it all up! This made 4 servings. And you should make it. Or not. Whatever. I won’t be offended. But you totally should.

Look at that, y’all! I blogged a recipe. Probably for the first time in several years. Dang. AND would you believe I have another one coming up tomorrow? Truthsauce.