Warm Brussel Caesar Salad
This delightful twist on a caesar salad will have this recipe on repeat. Easy enough to make any night of the week and fancy enough to make for holiday tables. If you don't do dairy you can swap the parmesan for nutritional yeast. The anchovies in the dressing are optional as well, although we prefer them very much! The crunchy quinoa is so good here as you can get a little in every bite.
The glow food ingredients in this warm brussel caesar salad are nothing to ignore either! Check this out...
Brussels - great source of vitamin C which promotes collagen production and skin elasticity. The high fiber content aids in digestion to improve skin clarity. Full of antioxidants protect skin cells from oxidative damage.
Tahini - rich in vitamins, minerals and healthy fats that nourish and moisturize the skin, leaving it healthy and glowing. Anti-inflammatory properties can soothe red and irritated skin.
Garlic - antimicrobial and anti-inflammatory to calm inflammation and helps promote collagen production.
Quinoa - nutrient rich with amino acids, vitamin E and zinc, which moisturize and repair damaged skin cells. Fights free radicals supporting graceful aging.
EVOO - antioxidant rich and a healthy fat to nourish and moisturize the skin. Vitamin E + K reduce the signs of aging and promote a more even skin tone.
1 head of romaine chopped
1 lb brussels trimmed and sliced into thirds
1 cup cooked quinoa
1 tbls evoo
1/4 cup tahini
1/2 lemon juiced
2 cloves garlic
1 tsp dijon
2 tbls grated parmesan
2 anchovy fillets
Water to blend and thin
Oven to 375
Line two baking sheets with parchment paper. Place brussels on one and quinoa on the other. Toss both with EVOO, s+p. Spread out and pop in the heated oven for 15 minutes. Brussels should start to get slightly crispy on the leaves. The quinoa I like to toast until a little brown.
While that cooks throw all your dressing ingredients into a jar a whiz up with an immersion blender.
Add your romaine to a bowl, top with warm brussels, drizzle the dressing on, and top with the crunchy quinoa.
Fresh cracked pepper is always a delight:)