Kale Caesar with Rye Croutons and Farro
by Kristin Donnelly
winterlunch
Yield: Varies depending on dressing choicePrep: 10-15 minutesTotal: 10-15 minutes
Ingredients
produce
- orange juice
- shallot
- garlic
- roasted garlic
- kale
- ginger
dairy
- yogurt
grain
- rye croutons
- farro
pantry staple
- mayonnaise
- toasted sesame oil
- soy sauce
- peanut butter
- rice wine vinegar
- honey
- za’atar
- vinegar
- mustard
- worcestershire sauce
- sesame seeds
- brown sugar
- red wine vinegar
- crushed red pepper
- tahini
- sunflower seeds
- miso
other
- nutritional yeast
Instructions
- Puree roasted garlic with vinegar, mustard, Worcestershire, and a little mayo for a creamy garlic dressing.
- Combine toasted sesame oil, soy sauce, peanut butter, and rice wine vinegar for a nutty sesame dressing.
- Mix vinegar, orange juice, mustard, shallot, and garlic for a citrus dressing.
- Whisk miso with vinegar, sesame seeds, oil, and brown sugar for a miso dressing.
- Blend garlic, red wine vinegar, yogurt, and crushed red pepper for a spicy yogurt dressing.
- Mix tahini and ginger for a sesame-based tahini-ginger dressing.
- Blend sunflower seeds with za’atar for a creamy sunflower seed vinaigrette.
My notes
These dressings pair perfectly with kale and its accompaniments. Make a double batch of the tahini-ginger dressing to have enough for a full week of easy lunches.