As surprising as it might sound, baked goods are not really my vice. I love baking cakes and pies and cookies, but once I’ve had a few bites of my creation, I’m satisfied. That’s why it gives me such pleasure to bake for other people. Other chocolate-loving, dessert-devouring, sweet tooth-having people.
My boyfriend and I recently hosted a birthday party for his sister, who has some dietary restrictions: she doesn’t eat refined sugar, dairy or gluten. I firmly believe that birthdays should never be celebrated sans cake of some sort, so I took this occasion as a challenge to create something that was safe for Alex’s sister to eat and truly delicious for those of us who are used to eating “regular” cake.
Otherwise known as The World’s Best Kale Salad. Now, I know what you may be thinking: raw kale is completely gross and people who claim to love it are just faking it. I kind of thought the same thing before I started frequenting Darwin Cafe in San Francisco. Since I worked just down the street from this sweet little lunch spot, I sampled pretty much everything on the menu (you may remember when I waxed poetic about this scrumptious turkey sandwich recipe) but the thing that kept me—and thousands of others—queueing up time and time again was the kale salad.
Here’s the thing: I think celery is totally gross. I tolerate it only in soups, when the flavor has been so completely leached out of it that it becomes basically tasteless. And even then, I purposefully avoid the pieces of celery left at the bottom of the bowl as I’m slurping up the last bit of broth. This distaste for celery, especially in its raw form, means that traditional ants on a log are completely off the table for me (and let’s not even get into my distaste for raisins).