Caesar Salad can be found on just about every menu across North America. I'm sure we've all experienced a limp, soggy, fast food Caesar wrap at some point, so it's easy to forget how good an authentic, made from scratch Caesar salad can be. This recipe can easily be made using mostly local ingredients. Adding "super foods" like Kale and fresh sprouts puts a modern spin on this traditional dish. Adding your favourite seeds or nuts will make this salad even more filling and nutritious.
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- 1-2 Heads of Romaine
- 1-2 cups chopped Kale
- 1 cup crunchy bean sprouts
- 1/4 cup sun flower seeds
- 1 loaf rustic farmer's market bread cubed
- 1/4 cup EVOO
- 2 crushed garlic cloves
- 1 tsp coarse salt
- 1/2 tbs dried oregano
- 3 tbs White Wine Vinegar
- 1 tsp Lemon Zest (or 2 tsp juice)
- 1 glove garlic pressed
- 1 tsp Dijon Mustard
- 2 soft boiled eggs
- 1/2 cup EVOO
- 4 large anchovies finely diced (optional)
- Salt, pepper and shredded parmiggiano to taste.
Skip these steps if you're not making croutons
- Preheat oven to 350 degrees.
- Toss bread cubes with crouton ingredients.
- Spread on to cookie sheet and bake until golden (10 mins).
- Next, tear lettuce into pieces and mix in large bowl with kale, see and sprouts.
- Whisk dressing ingredients together in bowl drizzling olive oil in last, or blend in blender.
- Apply dressing and croutons to your greens just before serving.
- Season with salt & pepper and freshly shredded parmiggiano.
- If you're only going to eat half of the salad, do not apply dressing to the rest.
- Your salad tomorrow will be crisper if you wait to dress it.
- This recipe is just a base.
- Feel free to toss in extra things like radishes, mushrooms or chicken.
- Celiac? Skip the croutons and increase the bean sprouts and seeds for a nice gluten free crunch.
- Vegan? Replace the eggs with 1/2 cup raw cashews, and replace the anchovies with 1 tbs nutritional yeast. You could also use 1/4 cup organic vegenaise.
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