4V7A0567_1980x1297

Drippy, dark, drizzly, damp days with candles burning in between…

I like to serve this delicious salad on a bed of warmly cooked millet, with large wedges of roasted pumpkin and an extra drizzling of Caesar dressing.

tips

  • If baby kale leaves are unavailable, mature kale will work fine. Remove the stems, tear the leaves into bite-sized pieces and lightly saute, as in the recipe.
  • If you want to keep this recipe dairy-free, omit the parmesan cheese and sprinkle it with pine nut parmesan.

 

4V7A1335_1980x1297petals leaf skeleton

~ fallen leaves, branches & gum nuts on the path

~ hibiscus petals, vivid & lovely – taken by Yasmin

~ fragile & found

4V7A0557_1980x1297

brussels sprouts & baby kale caesar salad

serves 4

croutons

2 cups torn 1-inch pieces crusty sourdough bread

2 Tbsp extra-virgin olive oil

salad

350g brussels sprouts

2 cups loosely packed baby kale leaves

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

2 Tbsp lightly toasted pine nuts

caesar dressing

makes approximately 1 cup

⅓ cup raw cashew nuts, soaked for at least 2 hours

⅓ cup filtered warm water + extra if needed

3 Tbsp lemon juice

3 Tbsp olive oil

1 Tbsp nutritional yeast (can use grated parmesan)

½ tsp tamari

1 tsp Dijon mustard

⅛ tsp turmeric powder (optional, just for colour)

1½ Tbsp liquid sweetener – honey, agave, maple syrup

salt & pepper

prepare the croutons

  1. Preheat the oven to 200C/400F.
  2. 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.

prepare the salad

  1. Shred the Brussels sprouts to whisper-thin shreds using a mandolin or 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.
  2. Drizzle a teaspoon of oil in a small pan over medium heat. Add the kale leaves and toss for 1 – 2 minutes until just wilted. Alternatively, you could lightly steam them. Set aside to cool, then add to the salad bowl.

prepare the dressing

  1. Drain the cashews and place them in a blender or 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.
  2. When ready to serve, drizzle half of the Caesar dressing over the salad and toss until evenly coated. Sprinkle over the toasted pine nuts, shaved parmesan flakes, and croutons. Once dressed, this salad is best served immediately.

4V7A0583_1980x1297

Goodness shared from Stacey