brussels sprouts & baby kale caesar salad

23rd February 2016

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drippy, dark, drizzly, damply days with candles burning in-between…

4V7A1335_1980x1297petals leaf skeleton

– fallen leaves, branches & gum nuts on the path

-hibiscus petals, vivid & lovely – taken by Yasmin

-fragile & found

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brussels sprouts & baby kale caesar salad

Serves 4

If baby kale leaves are not available, mature kale will work just fine, remove the stems, tear the leaves into bite-sized pieces and lightly saute, as in recipe.  If you would like to keep this recipe dairy-free, omit the parmesan cheese and sprinkle with pine-nut parmesan.   I like to serve this salad on a bed of warm cooked millet, with large wedges of roasted pumpkin and an extra drizzling of caesar dressing.

croutons:

2 cups torn 1 – inch pieces crusty sourdough bread

2 Tblsp extra-virgin olive oil

salad:

350g brussels sprouts, freshest you can find

2 cups loosely packed baby kale leaves

¼ cup freshly grated parmesan cheese (I like to shave pieces using a potato peeler)

2 Tblsp lightly toasted pine nuts

caesar dressing:

(makes approximately 1 cup – I usually double this recipe as it goes quickly)

cup raw cashew nuts, soaked for at least 2 hours

cup filtered warm water + extra if needed

3 Tblsp freshly squeezed lemon juice

3 Tbsp olive oil

1 Tbsp nutritional yeast (can use grated parmesan)

½ tsp tamari

1 tsp Dijon mustard

tsp turmeric powder (optional, just for colour)

1 ½ Tblsp liquid sweetener – honey, agave, maple syrup

salt & pepper

to make the croutons:

Preheat the oven to 200C/400F.

To make the croutons, toss the bread with the olive oil and spread evenly onto a baking sheet.  Bake for about 8 minutes, tossing halfway through, until crisp and golden.  Set aside to cool.

to make the salad:

Shred the brussels sprouts into whisper-thin shreds, using a mandolin, or alternatively, a knife. The key is to get them light and feathery.  You should have about 3 cups.  Place the shredded brussels sprouts in a medium sized salad bowl.

Wash and dry the kale leaves.  Heat a small pan over medium heat and when hot, drizzle in a teaspoon of oil.  Add the kale leaves and toss around for a minute or two, until just wilted.  Alternatively, you could lightly steam them.  Set aside to cool, then add to the salad bowl.

for the dressing:

Drain the cashews, and place in a blender/food processor with the remaining dressing ingredients. Blend on high until you have a smooth mixture.  Taste and adjust the seasoning, adding more lemon or sweetener if needed.  Slowly add extra water until you have a dressing that will pour easily.

When ready to serve, drizzle over half of the caesar dressing and toss until evenly coated. Sprinkle over the toasted pine nuts, shaved parmesan flakes and croutons.  Once dressed, this salad is best served immediately.

Serve on a bed of warm cooked millet with large slices of oven roasted pumpkin and drizzle lavishly with extra dressing.  Delicious!

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Goodness shared by Stacey

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