2tbsp 2 3 cheese grated parmesan romano asiago blend
For the dressing
2tbsp light mayo
1tbsp lemon juice
2tsp miso paste
½ tsp anchovy paste
¼ tsp Worcestershire sauce or ½ tsp tamari I went half and half when I made it
1tsp garlic powder
1tbsp 1-3 extra virgin olive oil
Pepper to taste
Instructions
1
Cook Turkey bacon on a skillet.
2
Chop broccoli kale into smaller pieces and dice onion. Mix together in a medium bowl.
3
Grease pan and cook vegetables over low-medium heat until cooked to your liking.
4
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.
5
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.
6
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.
