kale caesar salad
2 cans garbanzo beans
Olive oil
Lots of kale, washed and chopped
Any other veggies you like: chopped peppers, zucchini, cucumbers, etc.
Dressing
2 small garlic cloves, minced
1 teaspoon anchovy paste or minced anchovy fillets
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F. Drain and rinse the garbanzo beans, then pat them dry. Toss them generously with olive oil and salt. Roast for 20 or 25 minutes, stirring once during the cooking.
Combine salad ingredients. Separately, combine all dressing ingredients except for oil, and whisk until well combined. Taste and adjust to your liking. Add some of the dressing to the salad and toss to combine. Taste, adding more dressing if desired.
Olive oil
Lots of kale, washed and chopped
Any other veggies you like: chopped peppers, zucchini, cucumbers, etc.
Dressing
2 small garlic cloves, minced
1 teaspoon anchovy paste or minced anchovy fillets
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F. Drain and rinse the garbanzo beans, then pat them dry. Toss them generously with olive oil and salt. Roast for 20 or 25 minutes, stirring once during the cooking.
Combine salad ingredients. Separately, combine all dressing ingredients except for oil, and whisk until well combined. Taste and adjust to your liking. Add some of the dressing to the salad and toss to combine. Taste, adding more dressing if desired.