Cavalo Nero Caesar salad by Anjuli

Posted on 11-03-09 · Tags: , , , , , ,

Cavalo Nero Caesar Salad a la Il Buco

It’s not the most romantic photo (apologies, it was so good we couldn’t help but eat it immediately!), but this Cavalo Nero Caesar salad is a stellar addition to the curious category of “winter salads.” I had this one at Il Buco in the East Village a month back and I couldn’t believe how flavorful it was, so I just had to try it myself. I always tend to enjoy the rich anchovy egg Caesar salad dressing in the fall/winter, but Romaine is a ridiculous purchase this time of year. The Black Tuscan Kale (Cavalo Nero) has a much more mellow bitterness than its kale cousins, but the leaves really sweeten up when you parboil them. I find the salad works well both with raw and cooked leaves. Kale is a wonderful winter vegetable, rich with calcium, lutein, iron, and vitamins A, C, and K. It’s also rich in sulforophane, which boosts the body’s detoxification enzymes and also has anticancer properties.

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Caesar done right by Anjuli

Posted on 11-12-08 · Tags: , , ,

Caesar done right

Caesar salad is the most commonly bastardized dish I can think of. Done right it is an incredibly flavorful, savory, peppery, and satisfying meal. Done wrong it is a gloppy, sagging pile of bread and imitation cheese atop wilted yellowing lettuce flown from halfway across the world. Here I attempt to recreate the former.

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Chicken adobo: Make time for your guests by Anjuli

Posted on 11-03-08 · Tags: , , ,

Chicken adobo

When I think of dinner parties, I think of time I will be spending in the kitchen. My recent adventure actually left leisure time for relaxation and conversation BEFORE DINNER WAS SERVED. Shocker. There was exceptional kitchen help and there was also chicken adobo. Crowd pleaser. Leftover king. Low-key, accommodating, with some natural charisma and a lot of flavor.

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