Kale Caesar Salad with Roasted Brussels Sprouts

Name: Kale Caesar Salad with Roasted Brussels Sprouts
Yield: Serves 4 to 6
Ingredients: 2 tablespoons olive oil; 1 pound (455 g) brussels sprouts, quartered; Lemon slices, for squeezing (optional); Freshly ground black pepper; Roasted sunflower seeds, for garnish (optional); 1 pound (455 g) lacinato kale, tough stems removed, leaves torn into 2-inch (5 cm) pieces; 1 teaspoon whole-grain Dijon mustard; ¾ teaspoon salt; Several dashes Freshly ground black pepper; 1 cup (120 g) whole unroasted cashews (if you don’t own a high-speed blender); ½ sheet nori, torn into pieces; ¼ cup (35 g) nutritional yeast flakes; ¼ cup (60 ml) fresh lemon juice; ½ teaspoon salt; 3 cloves garlic

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Caesar is the mother of all salads, vegan or not. But especially vegan! Who can deny a briny, lemony, creamy, garlicky dressing? I think the reason that kale Caesars in particular are so popular (besides the fact that the name sounds like “hail, Caesar,” I suppose) is that the acidic dressing really breaks down the kale’s toughness, revealing its true, velvety nature. It still retains its crunch and heartiness but after the massage it’s, well, relaxed a bit! This dressing uses nori as a sea