Kale Salad with Greek Yogurt Caesar Dressing

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There’s a restaurant in Reno called Campo that makes a kale salad and, not even kidding, it makes me crave kale salads.  It’s lemony, garlicky, and topped with crispy parmesan and a poached egg.  I think about it a lot and have considered going there just for a kale salad and their caramel budino, but I don’t want to be judged by the servers, even though I think kale + caramel pudding is the epitome of balance.  I guess you could call the salad “famous” by Reno standards, and the original owner of the restaurant was even nice enough to post the full recipe online.

In an effort to convince you guys I don’t constantly eat potatoes and brownies, I decided to post this kale salad, which is a typical meal I serve on the weekdays.  This came about after I looked through my Insta the other day and noticed that practically everything is covered in cheese or sugar, aside from the carrot salad I’ve been obsessing over lately.  Obviously, it’s inspired by my favorite at Campo, but unfortunately this particular version is not served with the bacon-y bolognese, wine, and a caramel budino that I’ve grown accustomed to.  However, what I love about this salad is that I can come home from work, take the puppy on a walk, work out, and quickly whip up a full meal in like, 10 minutes, which I eat while watching Friends or Arrested Development for the millionth time.  I have that spring-fever if you can’t tell.

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A few years ago, back when SSL was just a baby blog, I posted a recipe for “healthy” Caesar dressing made with Greek yogurt.  Back then, I couldn’t find recipes for Greek yogurt Caesar online, but I knew it would work, and I was determined to find a healthier Caesar alternative.  I was way big into tags like “healthy”, “low-fat” “sugar-free”, etc. back then, which I have clearly moved on from.  However, that Caesar dressing was actually pretty healthy, and it quickly became the most popular recipe on my blog thanks to Pinterest.  I was going through it the other day and cringing at the old pictures, which I’m sure were taken on an iPhone in my parent’s kitchen.  Inspired by Campo’s salad, I decided to recreate the dressing to fit my current tastes.  It is essentially the same recipe aside from a couple tiny changes (which I will note).  I also wanted to update the pictures and show a different way to make a Caesar.  Another plus: beside it being a healthier alternative to regular dressing, I love how creamy and tangy the Greek yogurt makes this dressing, or any dressing for that matter.

P.S. I don’t know if it’s possible, but I think I might actually like my version of this kale salad better than Campo’s (???).  It’s creamy, garlicky, lemony, and totally meant for a poached egg.  Of course, no recipe I make will ever beat Campo’s caramel budino 🤷

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Kale Salad with Greek Yogurt Caesar Dressing
Serves 4 (side dish) or 2 (meal)

Ingredients for Salad

6-8 c. dinosaur kale (or curly kale)
1/2 c. parmesan, shredded
2-4 poached eggs (2 for meal, 4 for side)
Lemon, for serving
Pepper, for serving

Ingredients for Dressing

1/3 c. plain Greek yogurt
1 Tbs. parmesan, grated
2 tsp. Worcestershire sauce
2 cloves garlic, chopped
2 tsp. lemon juice
1 tsp. Dijon mustard
2 Tbs. olive oil
1 Tbs. water
Salt and pepper, to taste

Preheat oven to 400° F.  Cover a cookie sheet in parchment paper and spray well with olive oil or cooking spray.  Place 1 Tbs. of parmesan in a little mound, making 8 mounds.  Spread each mound out into an even layer.  Bake for about 6-8 minutes or until crispy.  Let cool and remove from baking sheet.

Remove kale leaves from the tough stems.  Chop into bite-sized pieces.  Set aside.

To make the dressing, whisk together the Greek yogurt, parmesan, Worcestershire sauce, garlic, lemon juice, and Dijon.  Drizzle in olive oil while whisking, until incorporated.  Whisk in water, to thin.  Season with salt and pepper.

To assemble the salad, place kale on a platter.  Toss with the desired amount of Caesar dressing.  Place parmesan crisps on top whole, or crumble them.  Serve with warm poached eggs, fresh pepper, and lemon.  I also like red pepper flakes on the top of my salad.

*Note: The original recipe had 1/2 Tbs. parmesan, 1 tsp. lemon juice, 1/2 tsp. spicy brown mustard, 1 Tbs. + 1 tsp. olive oil, and 2-3 tsp. of water.  This version is still good although a little less flavorful than the updated recipe.


xo Sara Lynn

*Song of the day: Chronic Sunshine by Cosmo Pyke

 

Croque Madame Galettes with Everything Crust

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It’s a rare Sunday when I’m actually human enough to have a proper brunch before noon.  Beyond the mandatory sleeping in portion of Sundays, I also have to lay in bed scrolling through my phone, drink a cup of coffee, and snuggle my dog on the floor for thirty minutes all before putting on my face and some real pants.  Luckily, I think Sundays always feel like morning until it starts to get dark and the anxiety of the next work day looms over me.  So, brunch usually happens anywhere between 12:30 and 3 in the afternoon which means I get to sleep in and skip all the Sunday-brunch crowds.  Win-win!

On the off chance that I have my shit together before noon on a Sunday and don’t think I can handle the weekend brunch crowds, I make breakfast at home and eat while cuddled up on the couch watching Friends for the hundredth time.  Usually, it’s just a bagel or cheesy eggs + lots lots lots of coffee.  However, every once in a while I will have my shit so together that I even have ingredients at home for a fancy brunch!  Those are few and far between, but they are sometimes totally real and make me feel like an actual grown up.

I think I would like to make it a new goal to get up at least one Sunday a month and have a fancy brunch.  Maybe I’ll even get into doing yoga on Sundays?!  Would that make me an overachiever?  It sounds a little meta….

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This past week(end), I had probably the worst cold of my life.  I felt like one of those wavy inflatable tubemen, but instead of being filled with air, I was actually filled with mud and also I was at the bottom of a swamp.  I practically drowned myself in cough medicine and Gatorade, and I ate whatever I wanted since I was feeling sorry for myself.  After watching approximately 200 episodes of The Office, I finally peeled myself off the couch and managed to get out of the house long enough to get some good coffee.  Also, I’m sending many blessings to past Sara, because when I opened my freezer, I had some of these mini galettes wrapped up!  (Ugh, past Sara can be a real MVP sometimes).  Since it was the first warm day we’ve had in ages, I swigged some Dayquil and enjoyed these galettes with plenty of fresh coffee at our local arboretum.

These galettes are super easy and a fun play on the French croque madame.  When I was in France this past summer, I was utterly obsessed with croque madames and ham and cheese baguettes.  Why is it that the French can make a ham and cheese sandwich so amazing and mine taste like they came out of a vending machine?  Anyways, I decided to take these ingredients and combine them with another one of my favorite French treats – the galette.  If you’ve been reading my blog for a while, you know that I’m totally obsessed with galettes, so it was about time that I made a savory version.

Oh, and I put everything bagel spice on the crust, because I pretty much want everything bagel spice on everything in my whole life.

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Croque Madame Galettes with Everything Crust
Makes 4 large servings or 8 small servings

Ingredients

2 – 9 in. pie crusts, store-bought or homemade
1/4 c. dijon mustard
8 oz. ham, thinly sliced
6 oz. swiss cheese, sliced or shredded
5 eggs
1/4 c. everything bagel spice*
Sliced chives, for topping

Preheat oven to 350* F.  Divide pie dough into 4 equal parts, and roll them out until they are about 6 inches in diameter.  Spread 1 Tbs. of dijon in the middle of each crust.  Place 2 oz. of ham and 2 slices of swiss (or 3 Tbs. shredded) in the middle of each crust.  Fold the crust edges over.  It doesn’t have to be perfect since they are supposed to be rustic!

Mix 1 of the eggs with about 1 Tbs. of water.  Brush each of the crusts with the egg wash, and sprinkle each galette with 1 Tbs. of everything bagel spice.  Bake for about 15 minutes.  Remove the pan from the oven, and break 1 egg over the top of each galette.  Bake for about 10 more minutes, or until the white is set and the yolk is still fairly runny.

Sprinkle each galette with the chives and serve!

Notes

*To freeze, wrap each galette in tinfoil and store in an airtight container in the freezer.  To reheat, throw the wrapped galette in a 350* oven for about 30 minutes.
*I have a jar of everything bagel spice in my cabinet, but if you’re not one of those people, you can mix together 1 Tbs. poppy seeds, 1 Tbs. sesame seeds, 1 Tbs. dried garlic, and 1 Tbs. dried onion together.  Sometimes, I use a mix of black and white sesame seeds for fun!


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xo Sara Lynn

*Song of the day: Heart in a Cage by The Strokes

Painting with Leftover Easter Egg Dye!

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Hi everybody!

Sorry for the little leave of absense.  Spring Break has been crazy!  Looking for houses, doing college stuff, weddings, and just family/friend time has made it really hard to do blog-y stuff.

Anyways, I’m back and ready to blog! I hope you all had a wonderful  Easter!  I most definitely did.  My family had a relaxing day at the house, ate a big dinner, and dyed Easter eggs.

Plus, I got Les Mis from the Easter bunny, so that definitely gave me something to do on the last day of Spring Break!

Since we’ve been so busy lately, I didn’t get to dying Easter eggs until today.  Which was fine because I got to do it on actual Easter which was a ton of fun!

The idea to paint with leftover Easter egg dye didn’t really occur to me until I was in the process of dying eggs.

And yes, I am way too old to be painting with Easter egg dye, but I thought it was such a great idea that I had to test it out so that parents might be able to try it with their kids!

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This was the perfect project to do while waiting for the eggs to turn bright colors.

To do this project, I used the “vibrant” colors, meaning I used 1 tablet, 3 Tbs. of white vinegar, and 1/2 c. water.  The other methods would probably be too light to show up on paper.

Then, I just started painting and it worked out great!

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Trees are always fun to paint.

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The more water you paint on, the more color.  You’ll have to add a lot of water to get color so you’ll probably want to hang them up somewhere to dry.  You will also get little dots all over your paper, but when the picture dries the dots will disappear.

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Obviously, I’m not an artist.  But it was still a ton of fun to paint while waiting for my eggs to dye!  Plus, it gives kids something to do before you throw out all that dye.

Another fun thing to do is paint on paper towels (preferably the non-patterned kind), because it looks like tie-dye.  Super cool!

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Here’s a picture of some of our eggs!  I love my dark green one.

And even though I got to this late, painting with Easter egg dye should be a great idea for Easter next year!

Let me know what you guys think.  I hope you have a wonderful night celebrating Easter with your families!

XOXO Sara