Kale and Brussels Sprout Caesar Salad with Parmesan Toasts
Iceberg lettuce, be gone! Caesar salad gets a nutritional boost in this kale and brussels sprout Caesar salad with parmesan toasts.
Yield: 4 servings
Ingredients
For the dressing
4 cloves garlic
3 tbsp 2% Greek yogurt
2 tbsp grated parmesan cheese
1 tbsp dijon mustard
2 tsp red wine vinegar
¼ tsp salt
¼ tsp black pepper
juice of ½ lemon
½ cup olive oil
For the salad
1 bunch lacinato kale, leaves thinly sliced
1 lb brussels sprouts, shredded
1 tbsp olive oil
pinch of salt
4 hard-boiled eggs
For the parmesan toasts
8 slices ciabatta
avocado or olive oil cooking spray
4 tbsp grated parmesan cheese
Instructions
For the dressing, combine the garlic, Greek yogurt, parmesan cheese, mustard, red wine vinegar, salt, black pepper, and lemon juice in the bowl of a food processor. Process until smooth. Slowly add the olive oil with the processor still running until it is combined and forms a creamy dressing. Set aside.
In a large bowl, combine the kale and the brussels sprouts. Add the olive oil and a pinch of salt. Massage the salad until the kale shrinks in volume by about a half. Toss with the dressing.
For the parmesan toasts, preheat oven to 350F. Arrange the bread slices on a baking pan. Spray the tops with avocado oil or olive oil spray. Sprinkle with the parmesan cheese. Bake in the oven for 5-10 minutes, until cheese is melted and starting to brown.
Serve the salads topped with a hard-boiled egg and 2 parmesan toasts per salad.