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Kale and Broccoli Caesar Salad

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Kale and Broccoli Caesar Salad

with chickpeas, croutons and corn

Informations supplémentaires
30 min. | 528 kcal | easy | Family, Favorite, Vegetarian |
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!
0.5 unit Kale
1 unit Broccoli
1 unit Chickpeas
1 unit Corn Cob(s)
75 ml Sauce Mix(mayonnaise,sour cream)
15 g Grana Padano Cheese
15 ml Spice Mix(garlic powder,grilled sesame seeds,onion powder)
1 unit Ciabatta Bread
What you need pan, pot, strainer, bowls
528 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 66g
22%
fat 23g
35%
cholesterol 15mg
5%
fiber 12g
48%
protein 19g
saturated 4g
20%
sodium 785mg
33%
sugar 11g
trans 0g