What I Eat Wednesday | Tuscan Kale Caesar Salad

New Year New Blog Series? So I’m starting a weekly series called What I Eat Wednesday. As a fake adult, I’ve taught myself a variety of food and desserts that even the pickiest of eaters (aka I) will eat. I’m definitely not the healthiest person in the world, but I like to describe food as a eat as healthy light. It’s definitely not unhealthy and could easily be made even more healthy. As a food lover, there’s only so much I can sacrifice in terms of taste for health. Growing up, my mom always fed us extremely healthy and delicious food. It’s definitely not an art that I have mastered, but I’ve slowly experimented to make something delicious.  Also, out of pure laziness, a lot of these meals will be vegetarian. This is only because cooking meat takes time, and I worry about refrigeration. This Tuscan Kale Caesar Salad can easily be dressed up with the meat of your choice.
Tuscan Kale Caesar Salad | paper + flame
This salad is definitely not a creation of my own. In October, I went to Chicago for a wedding with a big group of my friends. Our first night, we went out for a nice dinner to Siena Tavern, which I highly recommend. The head chef of the restaurant is Fabio from Top Chef, and all of the food was delicious. We ordered multiple appetizers for the table, but unfortunately, many of them were seafood, which I do not eat. I ordered myself a Tuscan Kale Caesar Salad because I am a lover for Caesar salads. I thought that it was a pretty safe choice, and I was interested to find out what makes a Caesar salad Tuscan. Little did I know, Tuscan kale was a kind of kale also called Lacinto or Dino Kale. It tastes less kale-y than baby kale, and you don’t have to massage it (whatever that means).  It was delicious, refreshing, and surprisingly filling. The recipe seems easy enough and would be great as an appetizer or a side of a meal. I take this for lunch on a daily basis when I got to campus.
It’s a salad, so it doesn’t really need instructions. I do have some notes on the ingredients. My local grocery store, HEB, a big Texas chain, carries Tuscan Kale and calls it Lacinto. I prefer the Trader Joe’s Organic Tuscan Kale because it comes pre-washed and pre-chopped. One package of kale from TJs lasts me a week! I prefer a yogurt-based dressing because it’s much lighter and healthier. I recommend a flavored Caesar dressing to add an extra punch. I love Poblano Caesar dressing. Also, I recommend buying the dressings that are in the area with fresh produce because they tend to have less preservatives since they are refrigerated. Lastly, load up on those croutons to ease your way into salads.  Also, I generally leave out the extra cheese.
Meal Prep Tips
I combine the dressing and lemon for the week, and put into individual containers for each day. I separate kale into containers for the week and croutons every morning. Croutons tend to get soggy if you leave them in the fridge. At lunch, I usually just shake up my salad container.
Ingredients

Serving Size 4

1 Package or bunch of Tuscan/Dino/Lacinto Kale
8 tablespoons dressing (2 per serving)
1 package croutons
1 Lemon
1/2 cup parmesan (optional)
Instructions
  1. Combine the juice of 1/2 to 1 lemon with dressing depending on preference.
  2. Toss kale and dressing until evenly distributed.
  3. Serve with croutons.
What’s your easy go-to lunch? Are you going to try it out? If you make this, use #pfeats on Insta.

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