Brussel Sprout & Kale Caesar Salad

Caesar salad is a classic, but not always the healthiest salad choice you can make. This version added brussel sprouts and kale for more fiber and crunch. The homemade dressing gets a healthy dose of fatty acids, vitamin D, and calcium from the anchovies.

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Servings: 2

Prep Time: 00:20

Cook Time: 00:00


1 can anchovies in olive oil

3 - 4 garlic cloves

2 egg yolks

2 tsp dijon mustard

2 tbsp lemon juice

1/4 cup olive oil, extra virgin

1/4 cup vegetable oil

1/4 cup parmesan cheese, grated

black pepper, coarsely ground


1 head lactino kale, massaged and torn

1 bunch (about 2 cups) of brussel sprouts, shredded

1 head romaine lettuce, torn

1/2 red onion, chopped

1 cup whole grain croutons

1/2 cup parmesan cheese, shredded


1Chop the garlic and the anchovies. In a mortar or bowl, mash the two ingredients together to form a paste. Whisk in lemon juice, then mustard, then egg yolks. Slowly drizzle in olive oil then vegetable oil. Fold in grated Parmesan and season with pepper to taste. Serve immediately or store in air-tight container in refrigerator for up to 2 days.

2I like to get my hands dirty and tear my leafy greens rather than chop them, you may use which ever method your heart desires. Make sure you massage the kale! Simply use your fingers to soften each leaf - this will make the kale more tender and really does improve the taste.

3Combine all ingredients in a large bowl and toss with the dressing.


Additional Notes

This recipe has been adapted from bon appetite:

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