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