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🥗

my friend’s kale salad

He introduced me to this years ago and it’s been a staple in my life ever since. most recently I brought it to my in-laws’ and my very southern meat-and-potatoes makes-his-own-venison-jerky father-in-law tried it and actually loved it so it’s definitely a crowd pleaser. - Chopped kale - slivered, chopped, or sliced almonds - a bunch of finely grated parm (sorry to be elitist but it has to be parmaggiano reggiano not “parmesan”) - lemon juice - olive oil - salt and cracked pep - a clove of garlic 1. Chop your kale leaves and massage with a pinch or two of salt in a big bowl (really get in there and smush thhat shit, grab a handful and crush it, get some anger out, etc) this tenderizes it and makes it get almost a cooked texture. it also shrinks it down a ton so you may end up using a lot more kale than you think. 2. toast your almonds in a skillet and let cool before adding. this takes patience but roasting nuts in the microwave works surprisingly well if you don’t have the time. 3. add juice of one lemon and idk a quarter or half cup of olive oil and add to a small jar with one peeled clove of garlic. shake it up! that’s your dressing so just go based on taste and do what you like for acid to salt ratio 4. toss kale, nuts, dressing, and obscene amounts of parm. add extra salt and pepper to taste. It shrinks down but tastes even better and more savory with time.

@worldonfire

Dec 6, 2024

🥗

Making a salad at 3am

pine nuts vegan caesar kale olive oil chicken perfection <3

@violette

Feb 22, 2024

🥗

Molly baz’s cae sal

Cooking STRESSES ME OUT so I will have to check out the chicken soup recipe you shared, Ms. Gia. I could take or leave her cutesy turns of phrase but I love the way Molly Baz explains things and this Caesar salad recipe is great. I swap out the canola oil for olive oil and I like to double it up to make one giant salad. PRODUCE 1 garlic clove 1 lemon 4 romaine hearts DAIRY 2 large eggs 2 ounces grated Parmesan cheese (about ½ cup), plus more for serving PANTRY ½ crusty baguette (about 6 ounces) 2 tablespoons extra-virgin olive oil Kosher salt Coarsely ground black pepper 4 oil-packed anchovy fillets 1 teaspoon Dijon mustard ½ cup canola or vegetable oil 1 teaspoon Worcestershire sauce Serves 4 1. Make the croutons: * Preheat the oven to 350°F. Tear ½ of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few good cranks of black pepper until weil coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool. 2. Make the dressing: * Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you'll build your dressing) and reserve the whites for another use. * Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon. * Finely chop 4 anchovies, then mash them to a paste, using the side of a chef's knife until homogeneous; add to the large bowl. * Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn't slip 'n' slide all over the place as you whisk in the oil. * Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. * Whisk in ¾ teaspoon kosher salt, ¾ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (¼ cup). * Taste the dressing on a leaf of romaine-it should be salty, cheesy, and lemony. * Make any adjustments necessary until it tastes so good that you'd be happy eating a bowl of it alone with a side of crouts. 3. Prep the lettuce: * Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. * Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet. 4. Serve: * Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (¼ cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

@taterhole

Feb 25, 2025

Top Recs from @milktw0rld

😃

my best friend

@ marin county civic center <3

@milktw0rld

Jan 6, 2025

⭐

stretching when ur faded

put on the slowest, longest song in your music library, get into child’s pose, & breathe. i could fall asleep in this position.

@milktw0rld

Jan 26, 2024

💿

eta - newjeans

what’s eta spelled backwards??????

@milktw0rld

Jan 26, 2024