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Kale Caesar Salad with Hazelnuts & Butternut squash

Kale Caesar Salad with Hazelnuts & Butternut squash


Salad ingredients:

1 large bunch Dinosaur Kale

1/3 cup toasted hazelnuts, roughly chopped for top of salad

1 tablespoon capers

1 1/2 cup raw butternut squash cone #2

1 tart apple cone #3

1 handful fresh flat-leaf parsley, roughly chopped

lemon zest

For the Caesar dressing:

1/3 cup hazelnuts

2- cloves garlic

3/4 cup cashew nuts to 1 ½ cup water

2 fresh lemon juice and zest

2 T. capers

1 T apple cider vinegar

Sea salt & freshly ground black pepper

Water for consistency


To make the dressing, first soak hazelnuts for a hour or more, then drain Add in the cashew nuts,- water, lemon juice, capers, garlic, salt, pepper, and vinegar. blend until the mixture is thoroughly blended. Once you have mixed the dressing, taste and adjust seasonings as needed. Add in salt and freshly ground black pepper. If the dressing doesn’t taste briny enough, add in a bit more of the caper brine. Set aside.

To assemble the salad, slice the kale into thin strips with a sharp knife chiffinode. Toss the kale with the dressing and any other ingredients If the dressing is too thick, feel free to dilute with a bit of water or more oil. Sprinkle the salad with remaining hazelnuts and capers, and season with a few grinds of black pepper.

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