Broccoli Caesar Salad
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Cook time: 
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Serves: 6
 
Ingredients
Salad:
  • 8 c Broccoli, cut into florets (save stalks for juicing or include them in the salad)
  • 1½ c Homemade Mung Bean Sprouts (1-2 day sprout)
  • 1 Shallot, thinly sliced
Caesar Dressing:
  • ½ c Cashews, soaked for 12 hours, drained and rinsed
  • ¼ c Brazil Nuts, soaked for 12 hours, drained and rinsed
  • 3 Garlic Cloves
  • 2 Tbsp Dulse
  • 1 tsp Mustard (possibly homemade broccoli mustard...)
  • 2 Lemons, juice and zest
  • 1 tsp Nutritional Yeast
  • ½ c Water
  • Sea(weed) Salt to taste
Instructions
For the Salad:
  1. Lightly steam the broccoli florets until they have JUST turned green.
  2. Spread them out flat (on a baking sheet or platter) to cool off and drain off as much moisture as possible.
  3. Toss with the sprouts, shallot and caesar dressing.
  4. Optional: top with vegan parmesan cheese
For the Dressing:
  1. In a blender, blend all of the salad dressing ingredients together until smooth.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/nuts/broccoli-caesar-salad/