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Brussels sprouts Caesar with garlicky walnuts
If you want to show people how addictively delicious health food can be, serve them this salad. Even if you think you do not like Brussels sprouts, this salty, crunchy salad will make you a believer. Cruciferous veggies like Brussels sprouts are a food I try to eat daily; crucifers contain unique sulfur-based phytochemicals that are well researched for their anti-inflammatory properties.I have topped this salad with cheesy, garlicky walnuts as croutons and an omega-3-packed hemp dressing because one can never have too many plants.
SERVES
4
Ingredients
Garlicky Walnuts
- 1 cup(250mL) raw walnuts
- 2 tablespoons(30mL) nutritional yeast
- 2 teaspoons(10Ml) extra-virgin olive oil
- 1/2 teaspoon(2mL) garlic powder
- 1/2 teaspoon(2mL) salt
Hemp Caesar Dressing
- 6 tablespoons (90 mL) freshly squeezed lemon juice
- 1/4 cup(60mL) hemp hearts
- 2 tablespoons (30mL) nutritional yeast
- 2 tablespoons(30mL) drained capers
- 2 tablespoons(30mL) Dijon mustard
- 2 tablespoons (30 mL) water
- 1 clove garlic, grated
- 1 teaspoon(5mL) salt
- 1 teaspoon(5mL) extra-virgin olive oil
- 1/2 teaspoon(2mL) garlic powder
Salad
- 1 pound (450 g) Brussels sprouts, trimmed and shredded
Directions
- Make the garlicky walnuts: Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
- In a small bowl ,toss together the walnuts ,nutritional yeast, olive oil, garlic powder, and salt. Spread evenly on the prepared baking sheet and bake for 10 minutes until the coating looks golden. Let cool, then roughly chop the walnuts.
- Meanwhile, make the hemp Caesar dressing: In a small food processor or using a large wide-mouthed jar with a handheld immersion blender, combine the lemon juice, hemp hearts, nutritional yeast, capers, mustard, water, garlic, salt, olive oil, and garlic powder. Blend until smooth.
- Taste and adjust the salt or lemon juice, if needed, so it is salty and tangy.
- Assemble the salad: In a large bowl, toss the Brussels sprouts with half of the hemp Caesar dressing. Add more dressing to the salad to make it as creamy as you want. I like to use about three-quarters of the dressing. Any remaining dressing can be stored in an airtight container in the fridge for up to three days. Sprinkle the chopped garlicky walnuts on top.
TIP: Shred the Brussels sprouts in a food processor and you’ll have the salad made in less than five minutes.
