“Caesar” salad and sweet potato fries

One of my favorite meals is a caesar salad with a side of sweet potato fries. For some reason, this meal is settling to me — after a long day of traveling (or a long day of partying), if I’m out at a pub or — as of late — if I’m home and feel like making something fast, reliable, and for which I probably have most of the ingredients, in some variation or another.

I really like kale in a caesar salad — preferably black kale but any kale will do. So will iceberg lettuce. I’m partial to kale, however, because if it’s slightly steamed, it really holds the dressing well, which is, of course, the most important part! Depending on what I have around the house, I’ll cut up bread into big hunks, toss those in olive oil and pepper and toast them in a pan. Last night I actually had the perfect bruschetta toasts from a dinner earlier in the week, so I chopped those up and threw them in. Sometimes I’ll add strips of grilled chicken (that don’t need much, if any, seasoning, since the dressing will do the work), and sometimes I’ll throw a few anchovies on top. Finally, I always grate an excessive amount of parmesan cheese all over the salad.

I make a faux-caesar dressing because it’s fast, easy, delicious, and I usually already have all the ingrediants in my fridge. I start by mincing garlic, and mix that together in a blow with olive oil, lemon juice, and either some white or red vinegar. Depending on what I have or what I can find easily, I’ll either add anchovy paste, or the anchovy-infused olive oil from anchovies in a tin, and then I add a good amount of dijon mustard. I whisk all of these ingredients together, and when I’m just about ready to serve the salad, I add the egg and continue to whisk vigorously. Just before serving the salad, I pour the dressing on top and mix. The last step is grating a little more parmesan cheese on top.

Sweet potato fries are the perfect partner to this caesar, and the baked ones I make are not only easy, but they’re also pretty healthy. I peel and cut the sweet potato into long strips, lay them on a baking sheet, douse them in salt and drizzle them with olive oil, and stick them in the oven at 450 degrees. About 15 minutes in, I remove the baking sheet, sprinkle pepper and thyme on the fries, push them around on the pan, and stick them back in for 20-25 more minutes, or until crispy, but not burnt. Voila! An easy, not-too-unhealthy, and comforting dinner.

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