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 also used an ACE bakery roasted onion bread. Go flavour!
I would love to hear how you personalize this recipe…
Erin
Kale and Brussels Sprout Caesar Salad
Serves | 6 |
Prep time | 20 minutes |
Cook time | 15 minutes |
Total time | 35 minutes |
Website | Adapted from Skinny Taste |
Ingredients
- 1 Small bunch of kale (stems removed and thinly sliced)
- 8 - 10 brussels sprouts (cored and very finely sliced)
- 1 Small clove garlic (finely grated or minced)
- 1/3 cup parmesan cheese (finely grated)
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1/4 cup fresh squeeze lemon juice
- 3 tablespoons extra virgin olive oil (divided)
- 1/3 cup low fat greek yogurt
- 3 slices whole grain bread (cubed. About 120g)
- salt and pepper to taste
Note
This salad is even more delicious when made a day in advance. Perfect for dinner parties or potlucks!
Directions
1. | Preheat over to 400 F Combine brussels sprouts in a large bowl. In a separate small bowl whisk to thoroughly combine: garlic, cheese, mustard, worcestershire, lemon juice, 2 Tbsp olive oil and yogurt. Pour over salad and toss to evenly distribute. Refrigerate for at least 1 hour before serving. |
2. | For the croutons, toss the cubed bread, 1 Tbsp olive oil and salt and pepper (or other desired seasonings) to taste. Spread bread out evenly on a cookie sheet and bake for 12-15 minutes until golden brown. Combine with salad once ready to serve. |
The Candid RD says
WOW, this sounds and looks FANTASTIC! You went all out on this one. Delicious.