Greens for days!
Today’s recipe has been a long time favorite of mine and a staple that I always seem to come back to. I know that nearly everyone has their own version of the kale caesar, but this particular combination is, in my humble opinion, the best that I have tasted. I actually first came across the recipe due to a vegan/plant based cooking class that Andrew surprised me with as a Valentine’s Day gift a couple years ago. It turned out to be such a fun date night and many of the dishes that we made that day have since become staples in our weekly menu rotations. However, this simple kale salad recipe stood out as my favorite and therefore I wanted to share it with you today as it is so easy to prepare, but also tasty!
I am one of those weird people that could eat the same thing day in and day out and never get tired of it. I know that sounds terrible and strange to most, but it is the truth and I think that I have always been that way. Also, since the time I was very young, I have been an adventurous eater. Case in point, when I was about six or seven my mom introduced me to the caesar salad. From that day on, I was addicted, ordering a caesar salad or wrap whenever I got the chance. These days, I still love the classic flavors of the caesar, but in a way that features whole foods – with dressings that lack the dairy, anchovies, preservatives, and additives. The dish below epitomizes all of that nourishing, goodness and also includes yummy roasted brussels, which incorporate some lovely texture and additional flavor to the dish. The capers and the lemon juice in the dressing lend that tangy, citrusy, briny taste, which caesar dressings are so known for.
This is a perfect weekday dish to whip up the night before or on a Sunday as it doesn’t take much time and you can bring it with you for lunch throughout the week. Since kale is such a hardy green, you can dress the salad and the leaves will not wilt, but rather will become more infused with flavor while sitting in the fridge. (Also, apologies for the harsh lighting in the photos as I was in fact whipping this up one night for work the next day and decided it would be a great one to share – unfortunately there was not much natural light, but you get the idea)!
Enjoy! And let me know below if you have any go-to week night salads.
- 1 bunch kale
- 10 brussels sprouts
- Olive Oil to taste
- Salt and pepper to taste
- ½ cup cashews - (soaked at least 2 hours or over night, drained and rinsed)
- 4 cloves garlic
- ¼ cup capers, plus some brine
- 2 T nutritional yeast
- 2 T Olive Oil
- ½ t salt
- pepper to taste
- ¾ c water
- ¼ c fresh lemon juice
- Preheat oven to 400 degrees
- Trim brussels sprouts and cut in half length-wise
- Place brussels sprouts on a roasting pan and coat them with olive oil, salt, and pepper
- Roast in the oven for 30-45 minutes (checking them often and stir half way through) until the brussels sprouts start to brown and crisp
- While the sprouts are roasting prep the kale - remove the stems from the kale and tear the leaves apart, using your hands, into smaller pieces
- Place the kale in a large bowl with ¼ tsp salt and massage it with your hands, which will help break it down and soften
- Place all the dressing ingredients into a high powered blender or food processor and blend until smooth
- Mix the dressing with the kale (only use as much as you like)
- Once the brussels sprouts are ready and have cooled slightly, top your salad with them