Kale and Broccoli Caesar Salad

Informations supplémentaires

30 min. | 528 kcal | easy | Vegetarian, Family | Printable version

1. Setup Bring a large pot of water to a boil. Slice the bread in cubes. Cut the kale and broccoli into small pieces. Cut the corn in half. Drain and rinse the chickpeas.

2. Massage the kale Place the kale in a bowl with a pinch of salt and sugar. Add 1-2 tbsp of water. Massage the kale with your hands for 2-3 minutes until the leaves are less stiff. This is a great technique to introduce kale to children, since the texture will be less leathery.

3. Cook the corn Cook the corn for 6-7 minutes. Add the broccoli to the pot 2 minutes before the corn is done cooking. Drain and rinse well under cold water. Remove the kernels from the cob with a knife.

4. Make the sauce Mix the sauce mixture with the spices, grana padano cheese and 1-2 tbsp. of water.

5. Cook the croutons Heat a drizzle of oil in a skillet over medium-high heat. Cook the croutons for 2-3 minutes until golden brown.

6. Plate your dish Mix the kale with the chickpeas, corn, croutons, broccoli and the sauce. Add salt and pepper to taste. Bon appétit!

100gKale

1unitBroccoli

1unitChickpeas

1unitCorn Cob(s)

75mlSauce Mix (mayonnaise,sour cream)

15gGrana Padano Cheese

8gSpice Mix (garlic powder,grilled sesame seeds,onion powder)

1unitCiabatta Bread

What you need pan, pot, strainer, bowls

528 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 66g

22%

fat 23g

35%

cholesterol 15mg

fiber 12g

48%

protein 19g

saturated 4g

20%

sodium 785mg

33%

sugar 11g

trans 0g