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
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
  1. 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.
  2. 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.
  3. 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.
  4. Serve the salads topped with a hard-boiled egg and 2 parmesan toasts per salad.
Dressing from How Sweet Eats
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/10/kale-brussels-sprout-caesar-salad-parmesan-toasts.html