Caesar Kale Salad with a Walnut Parmesan Twist

Fresh kale lays the foundation for this exquisite Caesar salad crafted by Chef Reyna Venegas. It shares the spotlight with an ingenious Parmesan substitute – Walnut Parmesan, courtesy of Chef Annie Fenn, M.D., of the Brain Health Kitchen! Yes, you heard it right – a creamy, rich alternative to traditional cheesy Parmesan, made from wholesome walnuts. Featuring a harmonious blend of vibrant kale, zesty lemon, and savory Caesar dressing, this salad promises to delight your taste buds. This wonderful recipe is in three easy parts; the salad, blending the dressing, and pulsing the walnut parmesan.

Join Chef Reyna as she demonstrates this easy and healthy recipe in Cooking with the Seasons.

Ingredients for the salad:

1 lb. kale or other leafy green

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

Salt, to taste

Ingredients for the dressing:

¼ cup cashews, soaked

2 tablespoons Dijon mustard

2 nutritional yeast flakes

1 tablespoon wakame seaweed, reconstituted or fresh

½ lemon, juiced

1 tablespoon extra-virgin olive oil

¼ cup water

2 garlic cloves

Salt and pepper, to taste

Ingredients for the walnut Parm:

(Recipe from Annie Fenn MD, The Brain Health Kitchen)

1 cup walnuts

3 tablespoons white miso

2 garlic cloves

¼ cup nutritional yeast

Salt, to taste

Directions:

1. Wash and remove the ribs from the kale and tear it into bite size pieces. Set aside and let rest.
2. Prepare the dressing by placing ingredients in a blender and blending till smooth and set aside.
3. Prepare the walnut parm by placing the ingredients in a food processor and pulsing till chopped and refrigerate for at least 30 minutes.
4. While the walnut parm sets in the fridge toss the kale with the dressing.
5. Plate the dressed kale and sprinkle with the walnut parm.
6. Buen Provecho!

See the recipe come to life in Cooking with the Seasons.

Read Registered Dietician Linda Illingworth’s article Green and Leafy: A Gateway to Longevity.