Kale Caesar with Whole Wheat Croutons & Freekeh

Keeping up New Year’s resolutions to eat healthier starts getting stale around February (if not January 3rd). You’re feeling limited with your choices and frankly, you’ve had so much grilled chicken and iceberg lettuce that you’d sell a kidney for just a bite of a great big burger.

Here’s a great way to mix up a standard Caesar Salad. Try a new grain! Freekeh is a beautiful wheat grain that is similar in texture to farro. The grains are dense and have a toothsome nuttiness to them. Swapping kale for the Caesar standard, romaine, bumps up the nutritional value of your salad. The kale also holds up very well to the decadent-feeling dressing. And then the dressing… egg free and made with tofu! We’ve also made our own croutons from two pieces of whole wheat bread with some olive oil. So much better tasting (and better for you!) than store bought croutons.

Talk about a revamp to your traditional Caesar! It was a big hit with the kids and I’m sure that you’ll love it too…
Two slices of whole wheat (multigrain) bread
Cut them into bite size pieces and toss with olive oil
Place bread on a foil lined baking sheet.
Bake at 450 for 8-10 minutes, just until dried out and crisp.


So golden and beautiful!
Make your dressing!!
Tofu, anchovies, dijon and garlic into the blender
Resist the urge to stick your fingers into the blender and eat the dressing

Three plates, ready to be devoured!
Kale Caesar with Whole Wheat Croutons and Freekeh


Kale Caesar with Whole Wheat Croutons and Freekeh

Adapted from Food & Wine Magazine

Ingredients

1/2 cup farro

3 cups water
pinch Kosher salt

2 tablespoons extra-virgin olive oil
2 slices whole wheat bread, cut into bite size pieces
10 ounces (1 bag) Trader Joe’s kale, stems discarded and leaves torn into bite size pieces
6 ounces silken tofu, drained
5 oil-packed anchovy fillets, drained
1 1/2 teaspoon TJ’s crushed garlic (or 1-2 cloves of garlic, crushed)

3 tablespoons water
2 teaspoons Dijon mustard
2 canola oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Kosher Salt & Freshly ground pepper to taste

Shaved Parmesan to garnish (optional)

Directions

1. In a small saucepan, combine freekeh and water. Bring to a boil. Cover the saucepan, lower flame to Low and simmer for 40-45 minutes, until tender.  Drain. 

2. Toss cubed wheat bread with olive oil. Place in a single layer on a foil lined baking sheet.  Bake at 450 degrees for 8-10 minutes, until the bread has crisped up.
3. In a blender add tofu, anchovies, garlic, dijon mustard and water. With the center portion of the lid removed, and the blender on, drizzle in the canola oil.
4. Add grated parmesan. Puree.
5. Taste and adjust for salt and pepper. (If you’d like a thinner dressing, add another tablespoon or two of water)
6. In a large bowl, add the kale and the dressing. Mix until well combined.
7. Top with croutons, freekeh and shaved parmesan, if using.

Eat, Drink & Be Yummy!

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