Adapted from Bon Appetit Magazine (July 2011)
I loved the idea of taking a Caesar salad – delicious but typically a bit of a nutritional lightweight – and amping it up with kale. To make this version into a family-friendly meal, I added crunchy croutons and threw a fried egg on top. I figured even if the kids wouldn’t touch the kale (and why would they since they don’t even like salad with more traditional greens?), they’d eat the croutons, some egg and maybe even this soup that I served alongside. A soup and salad dinner with summer written all over it.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
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