Kale Ceasar Salad
Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."
Well, I must admit, this was a home run, both in terms of speed and taste. We were racing to make the Thanksgiving veggies and get to our special holiday meal at my sister-in-law’s home. I was planning to make another dish, but in our rush, this one came together more quickly, so we went with it. Upon trying it, everyone said they loved it, even John, and EVEN my two year old! The dressing is walnut, parsley, olive oil, lemon, garlic, miso and white balsamic. I used the common curly green kale, massaged the dressing in and topped it with a few crunchy cruton substitutes: slivered almonds and pumpkin seeds. You can also sprinkle in some parmesan cheese, if you’d like.
- 16 ounce bag curly green kale remove the especially large stalks
- 1/2 cup Walnuts
- 1/4 cup mellow white miso
- 1/4 cup olive oil
- 1 cloves garlic
- 2 tsp shallot, sliced
- 2 large lemons, juiced
- 2 tablespoons white balsamic vinegar
- 2 tablespoons freeze-dried parsley use fresh or regular dried parsley, whatever is on hand
- Remove especially large stems of kale. Place kale in large bowl. Blend dressing ingredients in a good quality blender. Pour desired amount over kale and massage into kale with hands. Can be made a couple of hours or more ahead of time, if desired, to allow the dressing to soften the kale. Mix in a little parmesan, if desired. Top with slivered almonds, toasted pumpkin seeds, roasted chickpeas, or any crunchy crouton substitute.
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