Name: Broccoli Kale Miso-Caesar Salad.
Ingredients: Large head of broccoli; Bunch of kale; 1 sweet onion; 4 slices turkey bacon; Oil for greasing pan; ½ cup Panko Breadcrumbs; 2 tbsp 2 3 cheese grated parmesan romano asiago blend; 2 tbsp light mayo; 1 tbsp lemon juice; 2 tsp miso paste; ½ tsp anchovy paste; ¼ tsp Worcestershire sauce or ½ tsp tamari I went half and half when I made it; 1 tsp garlic powder; 1 tbsp 1-3 extra virgin olive oil; Pepper to taste

Broccoli Kale Miso-Caesar Salad.

Author: Mike Agner Cooking Method: Oven Roasted, stovetop Cuisine: Asian, japanese Courses: Salads and Sides

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Difficulty: Beginner

Instructions

Cook Turkey bacon on a skillet.
Chop broccoli kale into smaller pieces and dice onion. Mix together in a medium bowl.
Grease pan and cook vegetables over low-medium heat until cooked to your liking.
Once bacon is cooked take out of pan and replace with the panko and toast for 3 to 4 minutes until golden. Chop bacon into small pieces.
Add the mayo, lemon juice, miso, anchovy, Worcestershire/ tamari, and garlic powder together. Slowly add olive oil and mix until smooth then season with the pepper.
Once everything is cooked add the vegetables to a bowl. Pour in the dressing, bacon, roasted panko, and cheese and mix to combine.

Note

The vegetables can also be roasted in the oven. The original recipe official called for grated
Pecorino Romano or Parmigiano Reggiano cheese. When I made it I mixed in the
cheese and panko before cooking the vegetables.

Broccoli Kale Miso-Caesar Salad.