Kale Caesar Salad

Bobby, do you eat a lot of kale

I do. I love it. Has kale ever passed your mother's lips? My mama couldn't spell kale

She don't know what kale is. If she's ever had it, it's been by accident. All right

I really, really like a good salad. How about y'all? I eat salads

I often make a meal out of a salad, you know, and something that I'm definitely into is kale salad

So I'm going to show you how to make a really simple yet flavorful kale salad

and this would definitely be from the lighter side. In fact, this is going to be per serving

This will be under 200 calories per serving. So let's get started. I'm going to start with

I've got a wooden bowl for my kale salad, and I'm going to do things maybe a little bit differently

We're going to make the dressing and put it in the bowl and then add the kale and toss it in

But first, I'm going to take a garlic clove and sort of just season the bowl with it

This is sort of an old-school way to do things. Maybe you've seen this, maybe you haven't

but just rub the garlic around in the bowl and give it a nice little garlicky aroma

And I can already smell that coming out of there. Do y'all like kale

Yes! I like a good Caesar, too. And in a good Caesar, of course, there are anchovies

So I've got a skillet going here on kind of medium-high, and I'm going to give it a little bit of olive oil

and a few anchovies and some panko too to boot. I love anchovies

This is either you love it or you don't type thing. And I like a lot

so I'm going to do a bunch of them. Whoa. Whoa. Whoa

I forgot my apron All right to that I going to add about a half a cup of panko

And get that toasting. And to this, I'm going to add one of my cloves of garlic

And we'll add the garlic last, because it burns pretty quick, you know. To that goes the garlic

Can you smell it over there? Toasting the panko, the oil, and the sardines together

So I'm gonna let that toast a little bit. And we're going to take two onions

I like to, onions. The tall part goes in the front. Two big fat lemons

And we're gonna zest and juice them. So we're going to zest and juice these two onions

Soften them up a little bit first. Make sure I'm not burning my..

You're not supposed to be laughing at me. This is serious business

Microplane. I love lemon zest. It adds a really nice, bright flavor

It's a good addition to any salad, I think. Smelling good. Oh, yeah

Well, let's make sure we're not burning the panko. I don't want to give y'all any other reasons to laugh

Yeah, that does smell good. All right. So I like to use lemon juice and olive oil kind of almost by itself as a really nice, light dressing

Y'all make homemade dressings? Yes. Not as good as this one. I'm just kidding

Alright we gonna juice these two bad boys My hands are slippery now Juicy

Panko's nice and brown. This is looking and smelling really, really good

Go ahead and add that to the bowl. Let's see. One more lemon juice

So when you're at home, who does most of the cooking? You'll tell you. You know what? I got married last year

I married a beautiful triathletic woman from Venezuela. She loves to cook, and I thought I cooked light

but I didn't realize what really light cooking was until I married this woman who runs like a deer

She does, like I said, triathlons. So she swims, bikes, runs every day, and she eats really light

Do you chase her? Yes, I do, but only around the house

Do you catch her? No. I never yet have caught her. She's young and fast

All right, so I got the kale, and most of it I've already taken off the stem. We've got just a couple of pieces left, so I'm going to strip it off the stem

That stem is where, if you ask really smart culinary people, they'll tell you that's where all the..

nutrient superhighway of some of your leafy greens. But you know what? I don't exactly like the

stems in my salad. It can be a little bit bitter and like eating sticks

So we'll strip this off. Speaking of my wife, I could use some help. I wish she were here

I'll come up and help you, Bobby. Will you? Yeah, I'll come up. What do you need? No one else will do it for the money

I need a taste tester. I need a taste tester. I'm free labor

I'm sitting right in the back. I'm just immigrant labor from Australia. Come taste

Come on. What you need, Bobby? I need for you to toss this up for me and taste it

All right. Toss it up and taste it? Oh, that's not a hard one. Here, I'll just hang my jacket over here

Just hang your jacket. Hang your jacket right there I hang my jacket right there You can finish chopping that up OK All right All right So how fine do you want it Well you know like salad Mm All right So not too fine

You don't want to dice it up. You want some nice. Yeah, okay. You want some bite. You want to be able to get forkfuls of it

Yes, sir. You know what I mean? Yes, sir. Do you ever still go back into Lady and Sons and go into the kitchen

Well, not in the kitchen. If I went in the kitchen, they'd laugh me out

Right. Because I used to run the front of the house. Right. Yeah, I was front of the house guy

You were the charming man at the front. Exactly. So can I get you anything to drink

There was a time when if you would have come to the Lady and Son's restaurant, I would have greeted and seated you

and Paula Deen would have prepared your food. Right, and Jamie would be fixing the buffet

Jamie did the catering. Mm-hmm. You know, we were all wearing different hats

Well, I remember that. I remember that the first time. The first time I met Paula and Bobby and Jamie

they kept interrupting a lunch because customers were coming in and demanding food

That's plenty fine enough. Plenty fine enough. Plenty fine enough on the kale

Okay, sorry. Taste my kale salad, Gordon. Okay. Shut up, Gordon. Eat the kale. Exactly

Ooh, yeah. 200, less than 200 calories per serving. Which means you can eat twice as much

Which means you can eat twice as much. That's great. Cheers. Cheers. Cheers. Cheers

Cheers. Ah, spread out. Show me how it is. You like it

Ooh, the parm. The parm on top is nice. Yeah. And the lemon. Tasting the anchovies

Man, that lemon bites you right back, doesn't it? It's good, right? What would be great on this

Shrimp. Shrimp would be great on this. Real shrimp. Real shrimp. A piece of salmon would be really good

A lovely piece of salmon. You got some terrific salmon recipes on the network. Right here on the Paladine Network

Oh, my God. How long did that take? About five minutes. Right. Enough time for me to finish my emails and come on up

Exactly. Quit easy and light. Less than 200 calories per serving. I'm going to offer this to your guests

Mmm. Mmm. Mmm. This is a really, really good salad, y'all