November 30

A very long time ago, I worked in a kitchen for a short period of time. The restaurant was a steak house and I worked on the salad station. It was a time in my life when I was debating quitting university to go to culinary school so I thought it was a good idea to get some experience in the kitchen before I made such a life-changing decision. For a lot of reasons, I didn’t end up going to culinary school but the one dish I think of when I think of that time was their caesar salad. I remember, on my last day, the chef I was working with gave me a little container of the caesar dressing because he knew I loved it so much. Since then, I have never really made my own caesar salad dressing. This is because every time I looked up a recipe they called for anchovies, which I have never been able to find at the store. A couple of weeks ago, I got a massive craving for caesar salad and decided that instead of tracking down anchovies, I would just try to make a dressing without it. On top of that, I knew I wanted it to be a kale caesar salad. I finally got my hands on some black/dinosaur kale again (which is my favourite in salads) and since caesar salad dressing is quite heavy, I didn’t want any delicate greens that would get weighed down.

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