Revival, the poolside bar and restaurant on the rooftop of Sacramento’s Kimpton Sawyer hotel, has become quite the happening spot. It’s directly across from the Golden 1 Center, the Sacramento Kings’ home since 2016, but it’s not just location that makes the restaurant so popular. It’s the cocktails and bites — including a Kale Caesar Salad that’s in constant rotation, says chef Patrick Prager, who helms this hot spot.
“The recipe is simple, but going to local farmers markets to purchase fresh kale and good baguettes for croutons is a plus,” he says. “Local and fresh is key — even down to local eggs and cheese for the Caesar dressing. The fresher the product, the better.”
Among his tips:
- Use anchovy paste if you love anchovies. The flavor is more concentrated.
- Grana Padano is similar to Parmesan, just a bit stronger in flavor. “Add tons of shaved or microplaned Grana or Parmesan over the salad. We like to cover it like snow,” he says.
- “The capers sub as the salt, but it’s okay to add more salt if you’re a salty person.”
- Make your own croutons from stale bread, like a leftover baguette or other good-quality bread. “We use focaccia, but any leftover dry bread is fine.”
- “You can buy baby kale at most grocery stores, but if they don’t have baby kale, use any kale or sub any lettuce you desire.”
Here’s how it’s done.
Revival’s Kale Caesar Salad
Serves 8
Ingredients
3 pounds baby kale
Caesar dressing (recipe follows)
1/2 cup shredded Parmesan or Grana cheese
Garlic croutons (recipe follows)
Directions
Assemble each salad by tossing about 6 ounces of baby kale with 2 ounces of dressing together in a bowl with a pair of tongs. Make sure to coat the kale well. Transfer to a plate or bowl and top with shaved cheese and croutons.
Revival’s Caesar Dressing
Makes about 2 cups
Ingredients:
1 large shallot, minced
3 to 4 garlic cloves, minced
Zest of 1 lemon
1/2 cup fresh lemon juice
3 or 4 egg yolks
2 anchovy filets or 1 ounce anchovy paste
2 tablespoons Champagne vinegar
1 tablespoon capers
1 cup oil, an 80/20 blend of canola oil and extra-virgin olive oil
Directions
Combine the minced shallot and garlic with the lemon zest and juice, egg yolks, anchovy, vinegar and capers. Blend with an immersion blender or food processor to make a thick base. With the motor running, slowly add the oil, very gradually in a steady stream, to emulsify the dressing. Taste and add more acid or salt as needed.
Garlic Croutons
Makes 6 cups
Ingredients
6 cups diced focaccia or other leftover bread, cut into 1-inch cubes
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup butter, melted
Directions
Heat oven to 350 degrees. In a large mixing bowl, combine the cubed bread, minced garlic, salt, pepper and melted butter, tossing to mix. Transfer to a baking sheet and bake for 8 to 10 minutes, or until golden brown.
— Chef Patrick Prager, Revival at the Sawyer