Kale Brussels Sprout Caesar Salad

Ingredients

• 1 pound brussels sprouts (trimmed and shredded)
• 1 bunch curly kale (destemmed and chopped)
• 1/2 cup shaved parmesan cheese
• 2 Tablespoons chopped chives
• 2 Tablespoon unsalted butter (melted)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt (omit if using salted butter)
• 1/4 teaspoon ground black pepper
• 3 cups 1/2 inch bread cubes (regular or gluten free)
• 2 large egg yolks
• 2 cloves garlic (peeled)
• 2 Tablespoon fresh lemon juice
• 4 oil-packed anchovy fillets (drained)
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon ground black pepepr
• 1/4 cup extra-virgin olive oil

Instructions

1. 1

   --- Caesar Croutons ---

2. 2

   Prep: Preheat oven to 350 degrees. Mix the garlic powder, salt and pepper into the melt butter.

3. 3

   Toast: Spread the bread cubes on a baking sheet. Pour over the butter and toss to coat. Bake for 12 to 15 minutes until gold brown, turning at least once halfway through baking.

4. 4

   --- Anchovy Caesar Dressing ---

5. 5

   Whisk: Place all the ingredients, except the oil, in a blender and pulse to combine. Turn on the blender and slowly steam in the oil until the dressing form. It is optional to stir fresh grated parmesan into the dressing.

6. 6

   --- Caesar Salad ---

7. 7

   Assemble: In a large bowl mix the shredded brussels sprouts, kale and salad dressing. Toss the greens to evenly coat. Sprinkle on the cheese and croutons. Serve immediately.