I did the thing I am not supposed to do. I went to the grocery store without a list. I know, but this came out of it! It is also a good way to use up some hard boiled eggs after Easter 😉 This is a really quick lunch and the dressing is just creamy enough to be incredibly satisfying but this salad still feels healthy!
1/4 cup mayonnaise
1/4 freshly grated parmesan
juice of one lemon
1 tsp Dijon mustard
1 tsp Worcestershire sauce
pinch of salt
generous twists of freshly ground black pepper
1/2 bunch kale, thinly sliced
2 chopped hard boiled eggs
1/3 small red or white onion, thinly sliced
Whisk together first 7 ingredients (thru black pepper) in the bottom of a large bowl. Toss kale, eggs and red onion in bowl to completely coat in dressing. Serve with croutons, if desired.
Needing a way to make use of a loaf of rye bread, I came across this from Smitten Kitchen. This is an amazing, gooey grilled cheese sandwich. If you like rye, you need to get on this.
1 tbsp olive oil
1 tbsp unsalted butter
1 large red onion, halved and thinly sliced, yields about 2 cups
2 tsp brown sugar
1/4 tsp table salt
1 tbsp balsamic
plenty of freshly ground black pepper
4 sliced rye bread
2/3 cups grated Swiss cheese
Heat the oil and butter over medium high heat in a large skillet. Add the onion and cook for 5 minutes. Add in the brown sugar and lower the heat to medium low. Continue to cook until the onions become incredibly soft and cooked down, between 10 and 15 minutes. Add in the vinegar and scrape the bottom to remove those tasty bits. Continue to cook for another 2 minutes and season with black pepper. Let cool to lukewarm.
Butter the outside of each slice of butter. Place a few tablespoons of swiss cheese, top with two tablespoons of the onion jam and top with a few more tablespoons of swiss cheese. Top with another slice of bread.
Heat a skillet over medium high heat and place the sandwiches in the pan. Cook about 5 minutes on each side, until golden brown and the cheese melts.