Devon Baldwin

Devon Baldwin is a Bay Area native singer and songwriter, who also happens to love drinking whiskey, eating avocados in all their many forms, and documenting all of the above on her food and lifestyle blog.

All Kale Caesar

When in Venice [Beach], do as the Romans do—all kale Caesar. (I know, that was a stretch, but I couldn’t not). ANYWAY today I took a break from recording with my music and wine parters in crime, Stoph and Steph, to make a kale caesar salad. We accompanied our salad prep with a bottle of Saint-Aubin 1er Cru (I don’t know what it means either) and a few snapchat filters, and even managed to make croutons from scratch without burning them. Give this salad a try if you feel so inclined cause it’s fuckin good. 


  • 1 clove garlic
  • 3 anchovy fillets
  • Juice from half a lemon
  • 1 tbsp mustard
  • 3 tbsp olive oil
  • 1/2 cup Parmigiano reggiano 
  • Stale bread
  • Dino kale
  • Herbes de Provence
  • Salt and pepper to taste


Mince the garlic and anchovies together, then use the flat part of the knife to crush it into a paste. In a small bowl, combine the garlic and anchovy paste with lemon juice, mustard, and parmesan. Slowly add the olive oil while whisking.


Preheat oven to 400°F. Cut the stale piece of bread into crouton-sized chunks (cause duh). On a baking sheet, drizzle with olive oil, toss with herbes de Provence and salt and sprinkle with parmesan. Bake for 10 minutes, or until they’ve crisped and are a golden brown color. 


Wash and de-rib the kale and cut into bite-sized pieces. Gently massage the kale with your hands (seriously this makes it way easier to eat). Toss with the dressing, add the croutons, and top with more parmesan and pepper to taste. 

Soundtrack: Django Reinhardt - Legendary Recordings