Kale Caesar Salad
BySarah Axtell, ND •May 10, 2016
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.
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, peeled (optional- omit if you follow a Low-FODMAP diet)
- 1 tsp miso paste
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 hard-boiled eggs, yolks and whites separated
- 2 bunches Tuscan kale (also called dinosaur or Lacinato kale), stems removed and leaves thinly-sliced
- 1/4 cup Parmigiano-Reggiano (optional- can also use nutritional yeast if you are dairy-free)
- 1/3 cup raw pumpkin seeds
- Salt and pepper
1. For dressing, in a blender combine the garlic, oil, miso paste, lemon juice, mustard, and egg yolks. Blend until smooth. Season to taste with salt and pepper.
2. Place kale in an extra-large bowl and add dressing. Using your hands, work dressing into kale. Massaging the kale with the dressing helps break it down, making it less bitter and easier to digest.
3. To serve, sprinkle with cheese or nutritional yeast and top with chopped egg whites and pumpkin seeds.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.