The Canadian market, after all, was where the chain’s daring experiments with pizza made the most headway in the 1990s. It’s tempting to see, in the audacity and innovation of the recipe, the influence of the frontier spirit at the far-flung edges of the McDonald’s empire. “It’s actually pretty good,” Andrew noted after a few bites. These constituents mingled together in a plastic-fork-bending crescendo of saltiness that counterbalanced the crisp freshness of the greens. In addition to the chicken, there were generous portions of bacon and Parmesan cheese, as well as pouches of roasted garlic focaccia croutons and a creamy Asiago Caesar dressing. Kale is only part of the story of this salad - a minor part. In addition to the kale and romaine, there was also one small purple leaf of unclear provenance later research suggested it was probably the “premium lettuce mix,” theoretically consisting of “Lolla Rosa lettuce, red leaf lettuce, tango lettuce, green leaf lettuce, and green oak lettuce.” Andrew, to his disappointment, didn’t get one. On its own, the kale had an exceptionally mild, almost iceberg flavor, suggesting that McDonald’s has found a cultivar that will appeal to the broadest swath of the nation’s palate. Where, we wondered, was the kale that everyone was talking about? Some modest excavation revealed small, teardrop-shaped leaves of baby kale salted into the romaine-heavy mix. The salads were playfully plated in a way to evoke instant curiosity.
DOUBLE BIG MAC VS KALE SALAD HOW TO
Now Andrew is something of a foodie who has his own sous-vide machine at home and more or less knows how to use it. Our friendship was formed over Big Macs with the pickles removed and those tiny bags of French fries they used to serve. Starting in the late 1980s, we spent our high-school years dashing out to McDonald’s once a week for a special treat. I’d enlisted Andrew to join me for two reasons.
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