Brutus was just as cute as Caesar.
Ahh, The Caesar Salad. Does anyone in their right mind dislike this delectable first course?When presented with the option of garden salad or the caesar, has anyone every chosen the former? If so, please consult your physician.
For this recipe, I essentially take everything that goes into making a caesar salad and turn it on its head. Please trust me though, this is just as good, albeit a lighter more "green," healthier version. Five years ago, if you told me I was adding "brussel sprouts" to caesar, I would have straight up laughed in your face. But times have changed. Romaine is being replaced with dark leafy, dense greens. Buttery croutons are deemed keto unfriendly and toxic. This recipe still includes the caesar salad essentials like lemon, parmesan cheese, and you guessed it...anchovies. We have to indulge just a little bit.
I first started experimenting with shaved raw brussels sprouts in this similar recipe for a Kale Brussels Sprout Salad. Ever since then, I have been using them in many recipes. Toss a few shaved sprouts in linguine with lemon and butter or use them to enhance all sorts of salads. I even have made a pizza topped with crispy shaved brussels sprouts. If you have a food processor, you can whip up a batch in just minutes.
I love using Kale in this salad because it is so dense. The worst part about creating a delicious healthy salad, is the fact that it gets gross, wilted, and soggy in the refrigerator. Salad leftovers are essentially non-existent. That is, until kale came along. The kale actually benefits from sitting in the dressing overnight. It becomes softer and it actually releases some of the sugars within the leaves and so it is not as bitter.
Ingredients:
Roasted Garlic Chickpeas:
1 14 oz can chickpeas
1 tbsp garlic powder
2 tbsp extra virgin olive oil
Preheat oven to 425 degrees F. Drain and rinse chickpeas. Pat dry with a paper towel. Toss chickpeas in olive oil and garlic powder. Arrange on a lined baking sheet. Bake until crispy, around 25 - 30 Minutes.
Salad
1 large bunch of Kale (or 3 - 4 cups) stems removed
3 cups brussels sprouts trimmed
zest and juice of one lemon
4 cloves of garlic
1 cup greek yogurt
2 tbsp extra virgin olive oil
2 anchovy filets of 1 1/2 tsp anchovy paste
2 tsp dijon mustard
1/4 cup grated parmesan cheese
Finely chop kale so it is desired size and place in a large bowl. In a food processor add brussels sprouts and pulse until the sprouts are completed shredded and there are no large pieces. Remove sprouts from the food processor and place into large bowl with the kale. In a food processor, or a blender, mix greek yogurt, garlic, lemon + zest, olive oil, anchovies, and dijon mustard. Pour the dressing into the salad mixture and use your hands to work it into the kale. When fully mixed, toss salad with parmesan cheese. Top with roasted garlic chickpeas
I love using Kale in this salad because it is so dense. The worst part about creating a delicious healthy salad, is the fact that it gets gross, wilted, and soggy in the refrigerator. Salad leftovers are essentially non-existent. That is, until kale came along. The kale actually benefits from sitting in the dressing overnight. It becomes softer and it actually releases some of the sugars within the leaves and so it is not as bitter.
Ingredients:
Roasted Garlic Chickpeas:
1 14 oz can chickpeas
1 tbsp garlic powder
2 tbsp extra virgin olive oil
Preheat oven to 425 degrees F. Drain and rinse chickpeas. Pat dry with a paper towel. Toss chickpeas in olive oil and garlic powder. Arrange on a lined baking sheet. Bake until crispy, around 25 - 30 Minutes.
Salad
1 large bunch of Kale (or 3 - 4 cups) stems removed
3 cups brussels sprouts trimmed
zest and juice of one lemon
4 cloves of garlic
1 cup greek yogurt
2 tbsp extra virgin olive oil
2 anchovy filets of 1 1/2 tsp anchovy paste
2 tsp dijon mustard
1/4 cup grated parmesan cheese
Finely chop kale so it is desired size and place in a large bowl. In a food processor add brussels sprouts and pulse until the sprouts are completed shredded and there are no large pieces. Remove sprouts from the food processor and place into large bowl with the kale. In a food processor, or a blender, mix greek yogurt, garlic, lemon + zest, olive oil, anchovies, and dijon mustard. Pour the dressing into the salad mixture and use your hands to work it into the kale. When fully mixed, toss salad with parmesan cheese. Top with roasted garlic chickpeas
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