Favorite Kale Caesar Salad with Brussels Sprouts

Ingredients

• 1 bunch kale (I used purple), de-stemmed and sliced into ribbons
• 12 oz Brussels sprouts, trimmed, halved and very thinly sliced or shredded
• 1 1/2 cups thinly sliced red cabbage or radicchio
• Optional add-ins: 1/2 cup toasted walnuts
• 3/4 cup raw cashews
• 3 tbsp nutritional yeast
• 6 tbsp lemon juice
• 1/2 cup water (more to thin if needed)
• 1 1/2 tsp dijon
• 4 garlic cloves
• 2 tbsp capers
• 1/2 tsp sea salt
• Lots of freshly ground black pepper
• 1 heaping cup stale/crusty bread, cut into cubes (I used defrosted from frozen multigrain bread)
• 1 tbsp extra virgin olive oil
• 1/4 tsp each dried rosemary, garlic powder, and kosher salt

Instructions

1. 1

   Place cup cashews in a small bowl. Cover with boiling water.

2. 2

   Preheat oven to 350F. Place bread cubes on a baking sheet lined with parchment paper or a Silipat. Add oil, spices, and salt tossing to combine. Bake for 10-12 minutes.

3. 3

   Meanwhile, chop the Brussels, kale, and cabbage and place in a large mixing bowl. (If you have a mandolin or shredding attachment on your food processor, feel free to use for the Brussels and cabbage.)

4. 4

   Drain and rinse cashews. Combine dressing ingredients in a blender (I used my nutribullet) and blend until very smooth and creamy. Taste and adjust if needed.

5. 5

   To serve, place veggies and as much dressing as desired in a mixing bowl and toss thoroughly so everything is coated, massaging the dresses into the kale. Top with croutons just before serving. If you're only eating a portion, toss a small amount and keep the rest separate in the fridge and combine just before serving. Dressing will thicken as it sits in the fridge, so add water if needed. I love this shaker bottle for leftover dressing!