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Caesar 2.0
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!
