Kale Caesar salad; chef Robert Carter and Sara Clow at GrowFood Carolina; a kale flatbread with country ham. Photographs (3) by Ruta Elvikyte
January 10, 2013
King of Kale
Chef Robert Carter of Carter’s Kitchen and Rutledge Cab Co. takes kale up a notch
Kale may be one of America’s trendiest veggies right now, but to really understand why, one need only take a bite of chef Robert Carter’s kale Ceasar salad. The chef of Carter’s Kitchen and highly anticipated Rutledge Cab Co. sees the leafy green as an inspiring ingredient. His reinterpreted Caesar uses kale instead of romaine, putting more punch on the plate. “The kale makes it better for you than the traditional Caesar, and I created a dressing that’s also healthier and lighter,” he says.
For our January Chef’s Table article, Carter demonstrated three innovative ways to transform the cruciferous veg into a delicious centerpiece in recipes such as the aforementioned Ceasar, a savory grilled flatbread with country ham, and oyster bruschetta. To make the dishes at home, find the recipes by clicking here.