Brussels Sprouts Caesar Salad
Serves 4
Time to Make: 30 minutes
Directions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Measure out the cashews and place in a bowl with hot water to soak for at least ten minutes.
- Cut the bread into cubes and toss in olive oil, sea salt and garlic powder. Place on the baking sheet and bake for 10-15 minutes (tossing halfway) until golden. Set aside to cool.
- Prepare the dressing. Drain the water from the cashews and then add all the dressing ingredients to a high-speed blender (a cup blender works best here). Add additional water to help thin and blend, if needed. Once thick, smooth and creamy, set aside.
- Prepare the salad. Using a mandolin, thinly slice the Brussels sprouts. Once shredded, wash and dry the sprouts and add to a large salad bowl. Add in the cooled croutons, toasted pine nuts and sliced red onion. Toss in the salad dressing and enjoy.
- This salad is best served as soon as the dressing has been added to it.
