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warm winter miso caesar salad with cavolo nero & sprouts

A hearty, comforting twist on the classic Caesar salad designed for colder months. This recipe features a base of warm, lightly wilted cavolo nero and shredded Brussels sprouts, tossed with savory miso-infused Caesar dressing. It is packed with protein from roasted chicken and crispy bacon, added crunch from rustic sourdough croutons, and finished with a generous mound of freshly grated Parmesan.

W

recipe by

WoodsMakesFood

mainModern European2 servingshigh protein
Warm Winter Miso Caesar Salad with Cavolo Nero & Sprouts - Image 1
1 / 3
20
prep (min)
20
cook (min)
40
total (min)
  • •2 slices thick sourdough bread, torn into large chunks
  • •2 tbsp olive oil (for croutons)
  • •2 fillets chicken breast, cooked and torn/sliced
  • •6 rashers streaky bacon
  • •200 grams cavolo nero (Tuscan kale), stems removed and leaves chopped
  • •200 grams Brussels sprouts, shredded or thinly sliced
  • •4 fillets anchovies (for the salad mix)
  • •0.5 cup freshly grated Parmesan cheese (plus extra for garnish)
  • •0.5 cup mayonnaise (good quality)
  • •1 tbsp white miso paste
  • •1 tsp Dijon mustard
  • •1 clove garlic, minced
  • •2 tbsp lemon juice
  • •1 pinch black pepper