Kale–and–brussels sprout caesar salad
Experience the bold flavors of kale and Brussels sprouts in this exquisite Caesar salad. Delight your taste buds with a fresh and crunchy twist on a classic favorite.
Ingredients:
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 5 oil-packed anchovy fillets, drained
- 3 tablespoons chopped parsley leaves, plus more leaves for garnish
- 2 tablespoons chopped chives
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup grapeseed oil
- 910g brussels sprouts
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 garlic clove, finely grated
- Kosher salt
- Pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
Instructions:
- Prepare the sauce Using a food processor, blend together the egg yolks, lemon juice, anchovies, chopped parsley, chives, mustard, and vinegar until a smooth mixture is achieved. Gradually pour in both types of oil while the processor is running until the dressing becomes smooth. Place the sauce in a bowl, cover it with plastic wrap, and put it in the refrigerator. Clean the food processor afterwards.
- Prepare the brussels sprouts Begin by thinly slicing 2 cups of the smallest brussels sprouts and adding them to a large bowl. Use a food processor equipped with a slicing attachment to shred the remaining brussels sprouts; then add them to the bowl. Combine the brussels sprouts with olive oil, vinegar, and minced garlic, and season the mixture with salt and pepper. Allow it to marinate for 1 hour. Add Caesar dressing and cheese to the mixture before serving. Decorate with parsley before serving.
Summary:
- Calories: 857 kcal
- Fat: 59 g
- Protein: 47 g
- Carbs: 44 g
- Potassium: 1144 mg
- Magnesium: 539 mg