Brussel Sprout & Kale Caesar

I think the feeling of being deprived (given my laundry list of food allergies) is always something that makes me feel a little bit……ah FRUSTRATED! Ya let’s stick with that word even though I’d rather trade it in for a four letter verb of a word that starts with an F and ends with an ‘ucking sucks’!

I don’t know if it’s just me, but have you ever been out to dinner with a group of friends, and everyone at the table orders the same thing and then the entire evening just keeps talking about how good it is? How it’s the best they’ve ever eaten, all while giving you sad eyes as they pretty much lick their plate clean. Meanwhile the whole time you’re thinking… I hope you all choke on a crouton, and I love a good crunchy crouton….used to anyway, but now Caesar Salads are a thing of the past.

foodhatesme

So it got me to thinking…If you can’t beat em – I should join em. But this time around let’s spruce it up a little bit, because what if I told you that you can enjoy a “Caesar Salad” but it’s not going to have any salad in it at all?! Mind blowing right?! Plus when it’s minus ten outside who really wants salad? How about something so delicious that will warm the soul AND have you doing jazz-hands to celebrate.

brussel-sprout-caesar

Brussel Sprout & Kale Caesar

Ingredients
10 brussel sprouts trimmed and chopped
5-6 large leaves of kale stems removed and chopped
1 tbsp grapeseed oil
Salt and pepper to taste

Caesar Dressing

Juice from half a lemon
2 tbsp. mayonnaise
1 tbsp grapeseed oil
1 tsp Worcestershire
1 tsp grainy mustard
½ tbsp. nutritional yeast
1 garlic clove chopped

Heat a large pan over medium heat until warm then add your grapeseed oil, sliced brussels sprouts and chopped kale. Cook, stirring occasionally for about 7 to 9 minutes until your sprouts are lightly charred and fork tender, and your kale is a vibrant green. Remove from heat and transfer to a large bowl.

In a small bowl, whisk together the mayonnaise, mustard, Worcestershire, lemon juice, garlic, and nutritional yeast.

Toss the dressing with your cooked sprouts and kale then season with salt and pepper.

warm-brussel-salad

The perfect partner in crime to my breaded chicken topped with a bit more of that tasty caesar dressing. Cue Jazz Hands!!!

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