While Caesar salads traditionally get the bad rap of the salad world for being unhealthy, this makes them that much more irresistible to me to make (like my lightened up Caesar with crispy chickpeas or wraps!). The healthy dupe variations are endless!
This recipe is actually a dupe of Oakland’s Rockridge Market Hall Caesar salad. I love its creamy dressing and unique addition of farro alongside the croutons. The farro adds some much needed protein, fiber, and antioxidants to boost Caesar’s health profile, but I wanted to take this one step further by finding a more nutritious but still creamy alternative to they typical Caesar dressing. And so, this recipe was born.
Ingredients:
(Serves 4 as a side)
For the dressing –
- 2 tbs non-fat greek yogurt
- 1 tbs tahini
- 1 tbs lemon juice
- 1 clove of garlic, minced
- 1/2 tsp Dijon mustard
- 1/2 tsp anchovy paste
- Sprinkle of salt and pepper
For the salad –
- 8 cups of kale leaves
- 1 tbs olive oil
- 1/2 tsp salt
- 1/4 cup quick cook farro, uncooked
- 3/4 cup of croutons
- 2 tbs shaved parmesan
Directions:
(Total time: 30 minutes)
- Prep first! Mince garlic, juice lemon, and cook farro according to instructions.
- Add all dressing ingredients in a small bowl and stir to combine. It’ll be thick and that’s intentional!
- Pour half of your kale in a large bowl with half of the olive oil. Massage for 30 seconds- 1 minute, until it starts to soften and shrink. Add the rest of kale and olive oil, and repeat.
- Right before serving, pour dressing on massaged kale, and mix in. Top with farro, croutons, salt, pepper, and parmesan. Enjoy!
What can I learn as I make this?
Why you should incorporate farro into your healthy swaps! Quinoa gets most of the glory as a nutrient and protein rich grain. But farro deserves to share this limelight. It has almost as much protein as quinoa and is another good alternative to rice.
What if I want to make an autumn salad, but not this one? Don’t worry– I won’t be offended! Check out other ideas below:
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