I’m always looking for a good spring/fall salad, especially one that used kale, broccoli, and cabbage. And this one could not be easier… just chop ingredients and add caesar dressing.

Brassica Caesar Salad

TIME:

15 min

MAKES:

1-2 servings

HARVEST:

Kale, broccoli, cabbage, Brussels sprouts, shallots or red onion

INGREDIENTS
1 cup kale, chopped
1 cup broccoli, chopped
1 cup cabbage, chopped
1/3 cup sliced red onion or shallot
1/4 shredded parmesan cheese
1/2 cup croutons, crushed (I toast buttered sourdough bread)
Caesar dressing:
2 cloves garlic
1 egg
2 tsp. dijon mustard
Pinch salt
2 tsp. parmesan cheese
1/2 tsp. Worcestershire sauce
1 lemon
3/4 – 1 cup avocado oil
1 tsp. Italian seasoning

DIRECTIONS:

Wash and chop vegetables and mix in a large bowl.
Add caesar dressing ingredients to a jar and slowly add oil while pulsing with a hand mixer until filly incorporated. I add the Italian seasoning last so you see the leafy bits in there (they don’t get pulsed up), but it doesn’t matter if you put it in prior to pulsing.
Add desired amount of caesar dressing to the salad mix and toss together to incorporate. Set aside momentarily.
Take leftover sourdough bread slices and butter the tops. Sprinkle with seasoning if desired and bake in a toaster oven or pop into a toaster to toast until crunchy and golden. Roughly chop toasted bread into pieces.
Top the salad with sliced red onion or shallots, parmesan cheese, and toasted, crushed sourdough croutons for serving.

NOTES:

Sometimes I add garbanzo beans or hemp seeds to this for extra protein.
Brussels sprouts are also a nice addition for this hearty salad.
I like using my leftover sourdough nubs to make the croutons for this. Butter the bread slices, season as desired (garlic powder is yummy), toast in a toaster oven, and then chop or crumble over the salad.

Day: March 11, 2024

Brassica Caesar Salad

Brassica Caesar Salad