Kale–and–Brussels Sprout
 Caesar Salad


In this plant-based Caesar salad, Whitney Tingle and Danielle DuBoise replace the Parmesan cheese with a nutty crumble of almonds, hemp seeds and nutritional yeast. The anchovies in the creamy dressing are also swapped out for dried dulse, a savory, briny seaweed.

  • Total Time:
  • Servings: 8
KEY: Salads

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Ingredients

crumble
:
  • 1/2 cup raw almonds

  • 1/4 cup hulled hemp seeds

  • 2 tablespoons nutritional yeast (see Note)

  • 2 teaspoons sweet paprika

  • Fine Himalayan pink salt

dressing
:
  • 1/2 small Hass avocado, pitted and peeled

  • 1 small garlic clove

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 1/2 tablespoons Dijon mustard

  • 1 tablespoon nutritional yeast

  • 1 1/2 teaspoons hulled hemp seeds

  • 1 1/2 teaspoons chia seeds

  • 1/2 teaspoon dulse granules (see Note)

  • Fine Himalayan pink salt
  • Pepper
salad:
  • 2 pounds brussels sprouts, trimmed 
and thinly sliced

  • 1/3 cup extra-virgin olive oil

  • Fine Himalayan pink salt
  • Pepper
  • One 5-ounce container baby kale

  • Lemon wedges, for serving


How to make this recipe

  1. Make the crumble In a food processor, pulse all of the ingredients until the mixture resembles fine crumbs. Transfer the crumble to a small bowl and season with salt. Wipe out the food processor.

  2. Make the dressing In the food processor, puree all of the ingredients with 2 tablespoons of water until smooth. Season with salt and pepper. 


  3. Make the salad Preheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.

  4. In a large bowl, toss the brussels 
sprouts with the kale, half of the dressing and 2 tablespoons of the crumble. Serve with lemon wedges, passing the remaining dressing and crumble at the table. 


Make Ahead

The crumble can be refrigerated for up to 2 weeks and the dressing can be refrigerated overnight.

Notes

Nutritional yeast is a nutty-tasting vegan seasoning. Dulse is a red seaweed that has a faint bacon-like flavor when dried. Both ingredients can be found at Whole Foods and on amazon.com.

Contributed By Photo © Michael Turek Published February 2017





1100323 recipes/kale-and-brussels-sprout-caesar-salad 2017-01-09T15:43:38+00:00 Whitney Tingle, Danielle DuBoise february-2017,kale,brussels sprouts,caesar salad,salad recipes,kale-and-brussels-sprout-caesar-salad 1100323
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Review Count: 0

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Best Rating: 5

Author Name: cookie1919

Review Body: What pray tell makes this a Caesar salad??

Date Published: 2017-02-21

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