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.