new cae sal
hi friends, lovers + people probably related to me —
84 — this week i ordered birria after a really nice wednesday walk + errands but they forgot the consommé + i almost cried. was really looking forward to drinking it.
we should totally just stab caesar v. 3 technically
last september i wrote a chose your own adventure cae sal recipe that goes well with wearing this sweatshirt. but then i had the cae sal @ alla vita for team lunch earlier this summer + i could not stop thinking about it. also bc it uses sturdier greens you can let them hangout in your crisper drawer for a few days before making it or after. love a shelf stable salads they are good + hearty + perfect for when you haven’t had a green thing in too long.
ingredients for the dressing
2 egg yolks or a few tablespoons of mayo if raw egg yolks freak you out
4-6 anchovies (use the rest to make some shallot pasta)
olive oil
canola oil
garlic
parm
lemon
dijon
salt + pepper
ingredients for the sal
brussel sprouts
curly kale
panko
garlic
chicken breasts
honey
parm
lemon
salt + pepper
sun dried tomatoes
steps
1st time to do a lil prep, i like to do a few things a few hours before i’m actually about to make dinner, but this is easy enough to do all in one fell swoop. in no particular order
make the dressing, you can do this by hand or with a food processor — both yield fairly similar results but i’m team food processor honestly because it’s faster and i can be incredibly impatient. you’ll need to drop your egg yolks into the food processor, 4-6 chopped up anchovies, 1 clove of grated garlic, the juice of half a lemon, salt + pepper, a hefty teaspoon of dijon mustard, 1/4 cup of canola oil + 1/4 cup of olive oil - blend until fully emulsified. taste, add in a generous amount of parm + some more black pepper and the other half of the lemon - blend + taste again. sit in the fridge to chill.
next take your chicken breasts and cut them into thinner pieces, pound them out if they are really thick — then marinate them in lemon, olive oil, garlic, honey, salt + pepper. let them hangout in the fridge too for a bit.
then it’s times for the crispy crunchies - toast panko breadcrumbs in a skillet with olive oil, garlic, salt + pepper - when almost toasted add parmesan and stir to make little clusters - take off the heat and sprinkle with flaky salt
2nd after you’ve finished all your silly little tasks for the day + have started to get hungry it’s time to cook your chickys, i just grilled them in my cast iron pan till burnished + cooked through. set aside. thinly slice a bunch of brussels + curly kale. season with salt, pepper + a lil lemon.
3rd add some fresh grated parm, the chickys + as much crispy crunchies as your heart desires, some finely chopped sundried tomatoes + some dressing, toss together and eat directly out of your giant bowl with your hands.
particularly good things i consumed recently
the big fam birthday dinner w/ moll moll — no one else i would want to share it with it. ft. shrimp + steak fajitas, guacamole, salsa, homemade chips1 + a sprinkle cake with fudge frosting
the last of the birthday dinners ft. risotto balls w/ pesto, tomato sauce, giardiniera aioli + hot honey, big italian salad + dark chocolate salted caramel bang bang cookies + plenty of dry sparkly white wine
the patty melt + fries @ do-over diner. ask for a side of ranch.
currently eyeing this + this + this + this — so i can be such a cool girl this fall
a tiny personal tray of eggplant rollatini eaten cold for breakfast on friday morning — recipe coming soon
the best aperol spritz, a delicious panzanella salad + the gnocchi @ tortello
currently consuming
having a quiet rainy sunday — going to do some yoga, finish putting away my laundry, start cleaning out my closet + cooking a nice cozy dinner — maybe chicken piccata?
as always,
mk
i use canned san marzano tomatoes for this salsa recipe now mostly just as a note