Super Caesar

little gem, kale, seeds, crispy parmesan

STARS

All of the Caesar salad you love, none of the gluten. Toss plenty of baby kale, lettuce, and radicchio, with sunflower seeds and crispy cheese for that trademark crouton crunch (without the wheat!). Turn this simple salad into a superstar by sprinkling on the ‘King of Cheeses’, Parmigiano-Reggiano, and add your classic Caesar dressing to taste.

Difficulty Level

Total Time: 30 minutes

Active Time: 15 minutes

Ingredients

Black Lentils

½ cup black lentils (Beluga lentils)
2 cups water
1 bay leaf
¼ teaspoon salt

Caesar Dressing

1 head garlic
1 lemon, juiced
4 anchovy fillets in oil
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
⅔ cup mayo (vegan if you prefer)
1 teaspoon Worcestershire sauce
3 tablespoons shredded parmesan cheese
¼ cup olive oil, plus more to achieve desired consistency
⅛ teaspoon pepper
Salt, to taste

Salad Mix

1 head radicchio, chopped
2 heads little gem lettuce, chopped
4 ounces baby kale

Garnish

½ cup toasted and salted sunflower seeds
1 cup shaved parmesan cheese
3 ounces parmesan crisps (store-bought)

Directions

Preheat the oven to 350°F.

Coat the peeled garlic cloves in oil, wrap in foil and roast for about 20 minutes, until caramelized.

In a medium saucepan, bring the lentils, water, bay leaf, and salt to a boil. Reduce heat to a simmer and cook for about 25-30 minutes, until the lentils are tender. Drain and cool.

Add all of the Caesar dressing ingredients, including the roasted garlic, except the oil to a blender, food processor, or immersion blender, including the roasted garlic. As the mixture is blending, slowly add the oil to emulsify. Season to taste.

To make the salad, toss the greens and lentils in a large bowl with your desired amount of Caesar dressing. Garnish with sunflower seeds, parmesan, and parmesan crisps to serve.