warm winter miso caesar salad with cavolo nero & sprouts

Name: Warm Winter Miso Caesar Salad with Cavolo Nero & Sprouts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Modern European
Ingredients: 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

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.

recipe by

WoodsMakesFood

mainModern European2 servingshigh protein

Warm Winter Miso Caesar Salad with Cavolo Nero & Sprouts - Image 1

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prep (min)

cook (min)

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