Kale Caesar With Brussel Sprout Croutons
Ingredients
For the brussels:
- 1 lb brussels quartered
- 2 to 3 tbsp olive oil
- 1/2 tsp salt
For the dressing:
- 3 cloves garlic
- 1 cup whole unroasted cashews
- 1/2 sheet nori torn to pieces
- 1/4 tbsp nutritional yeast
- 3/4 cup water
- 1/4 cup fresh lemon juice
- 1 tsp whole grain dijon mustard
- 3/4 tsp salt
- Several dashes fresh black pepper
For the salad:
- 1 lb lacinato kale rough stems removed, torn into 2 inch pieces or so
Optional:
- Roasted pepitas or sunflower kernels for garnish
- Sliced lemon for squeezing
Instructions
- Preheat the oven to 425 F for the brussels. Line a large baking sheet with parchment paper and set aside.
- Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 15 minutes, until lightly browned. No need to flip them, just let ‘em roast.
- Make the dressing. Place garlic in a high-speed blender and pulse to chop up. Add remaining ingredients and blend until completely smooth, about a minute, scraping down the sides with a rubber spatula every now and again.
- Pour about 3/4 of the dressing into a large mixing bowl. Add the kale and massage it into the dressing for about a minute. Don’t be afraid to really get in there like you’re kneading dough.
- Top with roasted brussels and drizzle on more dressing. Finish with seeds, a little extra black pepper and serve with a lemon!
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