I’m suffering from an airplane cold. The kind that sneak attacked me on my way home from a relaxing and sunny vacation, thus ruining my healthy glow and all that extra sleep I caught up on. It’s also wreaking havoc on my taste buds. Which is clearly the worst part.
So I’m in search of big, bold flavours. Preferably in a healthy format, since I’m feeling a little sluggish from pina colada overload.
All hail Caesar! (I seriously have to google the spelling of Csasar every time)
This caesar’s got a couple of twists though. Raw kale and brussels sprouts take the place of traditional romaine lettuce and a lightened up version of the dressing makes use of greek yogurt as the base.
Raw kale and brussels sprouts are great make-ahead salad greens; a little wilting improves the flavour and texture of the finished product. Need help prepping your kale? Look no further than our previous kale post!
I have finally discovered the microplane as a kitchen tool. Dara’s been telling me it’s her favourite kitchen tool for ages. I used it for the parmesan and the garlic in this recipe. It grates the cheese so finely, you can make a small piece go really far.
The crouton recipe is as simple as it gets. I spiced mine up a bit by using Vulcan’s Fire Salt from The Spice House in Chicago. Muy Caliente.
I would love to hear how you personalize this recipe…