Kale Caesar Salad with Millet Croutons
Ingredients
Millet Croutons
-
½
cup
dry millet
-
2
cups
water
-
½
tsp
salt
-
½
tsp
granulated garlic
-
½
cup
grated parmesan or other cheese
-
½
tsp
rosemary, sage or thyme (optional)
Kale Caesar Salad
-
1
large bunch
Lacinato Kale
-
2–3
tbsp
olive oil
-
generous pinch
salt
-
1
clove
garlic (finely minced)
-
1–2
tsp
lemon zest
-
1–2
tbsp
lemon juice
-
¼–½
cup
finely grated pecorino
-
to taste
pepper
-
2
tbsp
toasted pine nuts, walnuts or toasted pumpkin seeds
-
optional additions
finely minced anchovy, pickled onions, capers
Instructions
- Prepare the croutons by combining millet, water, and salt in a pot and boiling, then simmering for 25 minutes.
- Stir in cheese, taste for seasoning, and spread the mixture in a greased loaf pan to set.
- Chill in the freezer for 45 minutes or in the fridge for 4-6 hours.
- Cut the chilled millet into cubes and bake at 425°F until golden and crispy, about 25-35 minutes.
- While the croutons bake, prepare the kale by removing the ribs and cutting the leaves into small pieces.
- Massage the kale with olive oil, salt, and garlic until tender, about 5 minutes.
- Add lemon zest, lemon juice, pecorino, and pepper to the kale and mix well.
- Toss in the toasted nuts or seeds and any optional additions, then add the warm croutons.
- Serve and enjoy the salad.
Nutrition Facts (estimated)
Servings
4-6
Calories
245
Total fat
12g
Total carbohydrates
28g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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