Kale Caesar with Goat Gouda, Avocados and Homemade Croutons
A few weeks ago I was invited to the opening of Messhall in Los Angeles to partake in an amazing media dinner. I was stuffed with steak tartare tacos, lobster mac n cheese, incredibly memorably cheese grits, the best pork chop of my life and a kale caesar salad I can’t stop thinking about. I was fortunate enough to accompany the incredibly dashing Greg Henry of Sippity Sup, sit with a small group of food writers, publicists, bloggers and magazine editors on the patio of the iconic space that once housed The Brown Derby. a Los Angeles landmark turned into the hip new Mess Hall with a summer camp chic vibe and a menu that is both familiar and vibrantly new.
Although all the food was memorable (how can I forget corn on the cob with smoked tomato butter?), there was something about that salad that I couldn’t stop thinking about. The simplicity and perfectly balanced flavors, how the kale was such an improvement over Romaine, how had I never thought of this?
Even weeks later, when a waiter at a different Los Angeles restaurant attempted to talk me into ordering the kale salad at his place, I had to mention to him the perfection of Mess Hall salad.
So here is my version, a Kale Caesar with Goat Gouda, Avocados and Homemade Croutons. But if you’re in Los Angeles, stop by Messhall for the real thing.
(I was provided with a delicious free dinner & cocktails from Messhall,
however I was not monetarily compensated for this review.
All ideas and opinions are my own.)