Brussels Sprouts Caesar Salad

Brussels Sprouts Caesar Salad

Brussel Sprouts Caesar Salad with Pine-Hemp Parmesan and Croutons

Makes 6-8 servings

INGREDIENTS

For the croutons

1/3 cup (80ml) extra-virgin olive oil, plus more as needed
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 cups (128g) cubed gluten-free or regular sandwich bread (1/2-inch/1cm cubes; 8 slices)

For the parmesan (makes 1 cup 115g)

1/2 cup (70g) pine nuts
2 tablespoons shelled hemp seeds
2 tablespoons nutritional yeast, plus more to taste
1/2 teaspoon garlic powder
1/4 teaspoon sea salt

For the dressing (makes 1 3/4 cups (420ml))

1/2 cup (120ml) extra-virgin olive oil
1/2 cup (120ml) filtered water
1/4 cup (60ml) fresh lemon juice
1/2 cup raw unsalted cashews
1 1/2 tablespoons white miso paste
1 tablespoon drained and rinsed capers
1 1/2 teaspoons gluten-free vegan Worcestershire sauce
1 1/2 teaspoons Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 medium cloves garlic

For the salad

10 cups (500g) chiffonaded romaine hearts, cut into ribbons (about 5 hearts)
5 cups (40g) shaved Brussels sprouts

DIRECTIONS

To make the croutons, preheat the oven to 300 ̊ F, and line a large baking sheet with parchment paper.

In a small bowl, whisk together the olive oil, garlic powder, salt, and pepper until well combined. Place the bread cubes in a bowl and drizzle the oil mixture over the top, and toss well to coat all bread pieces evenly. You may need more olive oil depending on how thirsty your bread is. Transfer the coated bread cubes to your prepared baking sheet. Bake for 6 to 8 minutes, toss the cubes and bake for another 6 to 8 minutes. Remove the croutons from the oven, and let them cool.

To make the pine-hemp parmesan, throw the ingredients into a food processor fitted with the s blade, and process for 5 to 10 seconds until the texture resembles Parmesan cheese. Tweak the nutritional yeast to taste.

To make the dressing, throw all of the ingredients into your KitchenAid® Pro Line® Series Blender jar, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.

In a large salad bowl, mix together the romaine lettuce and Brussels sprouts, and add the dressing gradually to your preference. Add half of the pine-hemp parmesan and half of the croutons.

Serve family style, or portion out the salad onto plates, and top with additional parmesan and croutons. Pass remaining dressing, croutons, and parmesan at the table.

Brussels Sprouts Caesar Salad Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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