Caesar Salad
with Baby Kale, Romaine Brussel Sprouts
Recipe By:
Prep + Cook Time:
20 mins
Serving Size:
10 servings
As featured in the:
Jul. 1, 2020 Coupon Book
Recipe Category
Chef’s Tip: To shave your Brussels sprouts, first wash and dry them. Hold the whole sprout by its stem and cut crosswise into very thin slices.
Ingredients
4 oz. anchovies (in olive oil)
4 clove garlic (large)
½ cup Parmesan cheese (shredded)
2 tbsp. Worcestershire sauce
3 tbsp. water
2 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. Tabasco
½ tsp. salt
¼ tsp. pepper
½ cup olive oil
5 oz. baby kale (washed)
2 large heads romaine lettuce (washed, cut into 1″ pieces)
3 cup Brussels sprouts (shaved)
1 cup Parmesan cheese (shaved)
4 ½ oz. bag croutons
Instructions
In a blender, combine the anchovies, garlic, shredded Parmesan cheese, Worcestershire sauce, water, mustard, vinegar, Tabasco, salt and pepper and blend on medium until smooth. Once smooth, slowly add in the olive oil and blend until emulsified and creamy. Makes 1 ½ cups.
In a large bowl, toss the baby kale, romaine and Brussels sprouts; portion into individual bowls. Add desired amount of dressing, shaved Parmesan cheese and croutons. Enjoy as a side dish or light lunch. To make it a complete meal, top your salad with shredded, store-bought rotisserie chicken or grill up some fresh shrimp!
Recipe By:
Prep + Cook Time:
20 mins
Serving Size:
10 servings
As featured in…
Jul. 1, 2020 Coupon Book
