Eat more greens!

This is yet another way to enjoy kale. I use miso paste in the dressing rather than anchovy paste found in traditional Caesar dressing. Miso is equally flavorful, providing that umami flavor that is classic in a Caesar salad. Miso is a fermented food so it will help to increase the good bacteria in your gut. It is found in the refrigerated section at the health food store.

Pumpkin seeds provide crunch and are a good source of immune-supportive zinc.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 cloves garlic, peeled (optional- omit if you follow a Low-FODMAP diet)
• 1 TBSP miso paste
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 3 TBSP water
• 3 hard-boiled eggs, yolks and whites separated
• 1 bunch Tuscan kale (also called dinosaur or Lacinato kale), stems removed and leaves thinly-sliced
• 1 large head of romaine, chopped
• 1/4 cup Parmigiano-Reggiano
• 1/3 cup raw pumpkin seeds
• Salt and pepper

Instructions

1. For dressing, in a blender or food processor combine the garlic, olive oil, miso paste, lemon juice, mustard, water, and egg yolks. Blend until smooth. Season to taste with salt and pepper. Add more water (or olive oil) if needed to thin it out.

2. Place kale in a large salad bowl and add 1/2 the salad dressing. Using your hands, work the dressing into kale. Massaging the kale with the dressing helps break it down, making it less bitter and easier to digest.

3. Add the chopped romaine to the bowl and toss with the remaining dressing.

4. To serve, sprinkle with cheese and top with chopped egg whites and pumpkin seeds.