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Kale Caesar Salad


If you are looking for a meal that feels light but that's loaded with protein, healthy fat and micronutrients, How about a Kale Caesar?

Yesterday, , I decided to make a different kind of Caesar Salad to use up what I had left before my next trip to the grocery. So I tossed some asparagus, radish sprouts and clover sprouts with the caesar dressing and added some spirulina seed crackers as the "crunchies." Toped that with 2 oz of salmon mixed with 1 tablespoon of Power Green Pesto... Turned out delicious, if unconventional! See the pic at the bottom of the page.

Yield | 8 servings, 1/4 cup per serving {3 tbsp on salad, 1 tbsp on croutons}

Caesar Dressing:

  • 2/3 cup Extra Virgin Olive OIl

  • 1/3 cup Lemon Juice

  • 2 Eggs, organic pastured

  • 4 cloves Garlic, pressed or finely minced

  • 1 tbsp Worcestershire

  • 1/2 tsp Mustard Powder

  • Ground black pepper to taste (1/2 tsp)

  • 1/2 tsp Sea or Pink Salt

  • 3 oz can Anchovies (packed in water, light salt)

  • Fresh shaved Parmesan

Instructions:

Add all ingredients except the anchovies, to a small mixing bowl and whisk together. Add the anchovies and whisk again.

Dress your greens, and serve with and extra helping of anchovies, salmon or shrimp mixed with Power Green Pesto. Add your "crunchies"... croutons or seed crackers.

Greens Ideas:

Go with classic romaine/kale, or get creative! Try mixing up some asparagus and endive. Sprouts hold the dressing and are a delicious option. Try one or all of these together.

Crunchy Ideas:

Cut 1 inch squares of whole grain sourdough bread and oven dry on low until super hard and crunchy. Just before serving mix your croutons with just enough dressing to thoroughly coat them.

Or for a gluten

free option, serve with seed crackers!

 


GRETCHEN'S
COOKING &

EATING TIPS

#1 

Choose fresh, organic, local and seasonal as often as possible.

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#2

Have fun learning about soaking and sprouting legumes and grains!

 

#3

Enjoy the cooking practice!  Make it a meditation. Add music and perhaps a little wine/beer ;)

 

#4

Set up some methodical "experiments" to challenge any food-phobias or food groups that you have developed a degree of "uncertainty" about. Try different preparation methods. How does grinding, pounding, sprouting, cooking and/or fermenting 

change your experience of that food?

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#5

Enjoy eating! Create a stress-free eating environment. Take the time to slowly chew and savor the collaboration of food and energy that you are taking in. 

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