We're hosting our first real Thanksgiving this year, where more than two friends come over and I can finally stop being the person looking for the smallest turkey in the store. To celebrate such a big occasion, instead of gifting you with a drool worthy recipe for pie or casserole...you find a kale salad. I swear I'm not a party pooper, a good kale caesar is the cure to all of life's woes. And if you're looking to sneak some greens among all the carbs, butter, and sweets on thursday, the kale caesar is here for you, here to save the day.
This salad has been a part of our weekly repertoire for a while now, ever since we discovered the wonder that is homemade caesar dressing. But we didn't discover just how good it could be until we were dining in this tiny restaurant called El Rey on a friday night, ordered their kale salad, and reveled in how tender the leaves were. The key, we learned, was massaging olive oil into the leaves before assembling, covering every crevice and surface with a thin layer, working it in with your fingers, to turn the kale from tough and fibrous to tender and silky in just a few short minutes.