Shaved Brussels & Kale Ceasar Salad
It may seem like salads are a layup in the food world, but there's actually a lot more going on behind the scenes. In fact, building a salad is kinda like a math formula.
Let’s start with your base. Sure, there’s always romaine…your tried and true crunchy green staple. But, why not use something different: like shaved brussels & massaged kale? Now, those are some greens with some serious heft and body to them.
And because of that, they kinda scream for a dressing that has a little meat on its bones, too. Something that can stand up and stand out, like this creamy, cheesy caesar. I opt for low-fat greek yogurt and absolutely no trace of anchovies or egg in my version. I want people to actually MAKE this dressing, ya know?
Now that you have that covered (literally), you gotta think CRUNCH. Bag the 1980’s croutons. Even the toasted breadcrumbs get soggy. Nuts are the obvious choice, but here I went for smashed crunchy seasoned chick peas. Even an hour soaked in dressing and those babies are still crunchy. And smashing them ensures CRUNCH IN EVERY BITE. PS- Challenge to use the word CRUNCH times in 5 consecutive sentences ACCEPTED.
Cheese is usually my next variable in the salad equation. There’s a time and a place for feta or goat, but it’s not here. Too mushy. Shredded parm blends in perfectly and adds a layer of umami saltiness. Feel free to leave it out if you’re not feeling the dairy. Because the only rule of Salad Club is THERE ARE NO RULES.
The last component I always add to my salads is something sweet. Maybe it’s a dried cranberry. Sometimes it’s a fig or a date. I went for pomegranate seeds tonight. This is a salad that needs every single element to make it onto every single forkful of food and pom seeds are small enough to get the job done, while also providing that essential pop of sweetness in your mouth. Plus, they are pretty. Looks aren’t everything in life but they do count for something in food.
Okay…math lesson is over. School’s out for summer. You passed Salads 101. Your only homework is to bring this to your next Socially Distanced BBQ and tag me when you make it.
Shredded Brussels & Kale Ceasar Salad
Ingredients:
- 4 garlic cloves
- 5.3oz container plain greek yogurt (look for Chobani or Siggi brands)
- Juice from 1 lemon
- 2 teaspoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup olive oil
- ⅔ cup freshly grated Parmesan cheese
- 4 cups shredded brussels sprouts
- 1 bunch tuscan kale aka lacinato kale aka black kale
- 1 cup pomegranate seeds
- ¾ cup shredded parmesan cheese
- 1 ½ cup crunchy chickpeas, pounded into crumbs (I like the Saffron Road Falafel flavor, but sea salt works too)
- 2 tablespoons za’atar seasoning (optional)
Instructions:
- Place all ingredients except the parmesan cheese in a mini food processor and blend until fully emulsified. Add parmesan cheese and gently pulse to incorporate.
- If your brussels aren’t pre-shredded, you can either 1) cut them thinly with a knife, 2) shave them on a mandolin very carefully or 3) run them thru your food processor with the shredder blade in place.
- Remove the ribs from the kale either by pulling the leaves off by hand or cutting the ribs out with a knife. Chop the kale leaves as thinly as possible, and then give it a massage like it requested a full body deep tissue. Really put some muscle into rubbing the pieces between your hands. This will bring out the natural oils, make the kale softer and easier to eat and remove some of the bitterness.
- In a large bowl, toss the Brussels and kale with the pomegranate seeds, parmesan, smashed crunchy chickpeas and za’atar. Toss with about ¾ths of the dressing until it’s coated to your liking. Brussels and kale both stand up well to heavy dressings so this salad is good for sitting at a buffet for a while without wilting.
- Taste for seasoning, and add more za’atar. kosher salt or fresh ground pepper, if needed, and then serve.