Massaged Kale Sprout Caesar Salad is a fresh take on the classic Caesar salad!
Because I’m a crazed Brussels sprout fanatic and kale fanatic, I was so excited when Brussels sprouts and kale got married and had these little kale sprout babies! They’re a cross between red Russian kale and Brussels sprouts.
Most of the time I simply roast them–several bags at a time. (You can reheat them, but they’re GREAT cold!)
To prep kale sprouts for roasting, I drizzle with olive oil and season generously with salt and freshly ground black pepper. I then give them a thorough massage so the olive oil covers every little spot and they’re evenly seasoned.
If you’ve never “massaged” your kale, massaging helps soften it and reduces some of the bitterness. Here’s more information from The Huffington Post.
Kale sprouts are absolutely delicious with only that simple olive oil, salt and pepper treatment. I can’t help but snitch a few before I put them in the oven which inspired me to use them in a salad. Craving Caesar!
Caesar salad made the traditional way involves raw egg yolks or “coddling” the egg (which means to lightly cook it). Whisking lemon juice into yolks should make them safe as does coddling the egg. However, in my business, it’s something a personal chef does not risk–especially with children, seniors or anyone with a compromised immune system.
Instead, I came up with this super-safe Caesar dressing for my clients that uses mayonnaise to achieve the richness egg yolks typically provide. If eggs are a problem for you, substitute a vegan mayonnaise. If fish is a problem, substitute vegan Worcestershire for both the anchovy paste and the conventional Worcestershire.
I prefer to shave rather than grate a good domestic Parmesan (such as Sartori) or imported Parmigiano-Reggiano over a Caesar. With grated cheese, you’ll taste it throughout the salad. Instead, shaved shards provide little pops of salty goodness so all the ingredients can shine through.
Now go make this kale sprout Caesar salad!
Massaged Kale Sprout Caesar Salad is a fresh take on the classic Caesar!
- 2 (6-ounce) bags kale sprouts
- 1/2 cup extra-virgin olive oil, divided (not robust or a super-strong one)
- salt and freshly ground black pepper, to taste
- 1 large lemon, juiced (about 1/4 cup)
- 2 cloves garlic, minced or pressed
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 1 cup artisan-style croutons (I used Kroger's Private Selection Green Olive Focaccia Croutons)
- 1/2 cup shaved Parmesan cheese
- Trim some of the tough bottom end from each kale sprout. Cut the smaller sprouts in half and quarter the larger ones.
- Place sprouts in a large bowl, drizzle with 2 tablespoons olive oil and season with salt and black pepper. Gently rub the oil into the sprouts to soften them.
- Whisk together remaining olive oil, lemon juice, garlic, mayonnaise, Worcestershire, mustard, and anchovy paste.
- Add croutons and toss with dressing. Top with shaved Parmesan and serve immediately.