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Kale Caesar

1/23/2017

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Picture
1 can garbanzo beans
2 tablespoons olive oil
1 tablespoon smoked paprika
sea salt to taste
1 bunch of lacinto kale
1 persian cucumber, sliced thin
2 radishes, peeled and sliced thin
1/4 cup parmesan or nutritional yeast
dressing:
1/2 cup greek yogurt, veganaise or good quality mayo
1 teaspoon dijon
1 anchovy (optional) or 1/2 tsp vegan worcestershire sauce
juice and zest from 1 lemon
1 small garlic clove

Preheat the oven to 350.  Rinse and strain the garbanzos.  Place them on a parchment lined baking sheet and put in the oven for about 10 minutes, until they are well dried.  Remove from the oven, transfer to a bowl, toss with the olive oil, salt and paprika.  Place back on the baking sheet and back in the oven for another 10-15 minutes or until beginning  to get crunchy.  Set aside to cool.

In a small blender, combine the dressing ingredients, yogurt through garlic.   Set aside.

Remove the stems from the kale and tear leaves apart, or cut into ribbons.  Place the kale in a large bowl, add 1 Tablespoon of olive oil and massage the kale leaves until wilted.  Add the cucumber, radishes and a handful of garbanzos to the bowl, toss with half of the dressing .  Add more dressing and garbanzos to taste.  Top with the parmesan or nutritional yeast. 


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    Jess Hilton

    Healthy Eating Expert

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