Add romaine hearts, kale, roasted Brussels sprouts, green peppers, and broccoli to create a delicious and nutritious Caesar salad.
YIELDS
3
TO
4
Ingredients
Salad Base Preparation
1 head Romaine lettuce
1 bunch kale
1 bunch fresh dill
1 bunch fresh oregano
10 Brussels sprouts
1 head broccoli
1 green bell pepper
1 pomegranate
Crispy Lemon Quinoa
1 cup cooked white quinoa
50g fresh lemon juice
10g neutral oil
50g extra virgin olive oil
20g water
3g salt
300g roasted garlic
300g mayonnaise
5g black pepper
40g anchovy paste
60g red wine vinegar
60g Dijon mustard
30g Chipotle in adobo sauce
Directions
Salad Base Preparation
Romaine Lettuce & Kale: Clean, wash, and chop Romaine hearts into bite-size pieces. Strip kale leaves from stems, wash them, and slice them into bite-size pieces.
Dill & Oregano: Strip leaves from stems and roughly chop.
Brussels Sprouts: Clean, halve, toss in neutral oil with salt, and roast at 400°F until brown and crispy.
Green Pepper: Core and dice into bite-size pieces.
Pomegranate: Remove seeds and discard excess pith.
Set aside prepared ingredients for final assembly.
Crispy Lemon Quinoa Preparation
Toss cooked quinoa with lemon juice and oil.
Spread evenly on a parchment-lined baking sheet.
Roast at 350°F, stirring every 5 minutes, until golden brown and crunchy.
Caesar Dressing Preparation
Blend lemon juice, water, and salt in a high-powered blender.
Slowly emulsify neutral and olive oils into the lemon juice mixture.
Adjust seasoning to taste with salt.
Chill in the refrigerator until needed.
Final Assembly
Toss romaine hearts, kale, roasted Brussels sprouts, green peppers, and broccoli in a bowl with vinaigrette. Season to taste with additional salt, dill, and oregano.
Place dressed salad in a serving bowl.
Generously drizzle with Caesar drizzle.
Top with Parmesan cheese, crispy lemon quinoa, and pomegranate seeds.
Lightly dust with Mexican chili powder before serving. Enjoy!