Caesar Salad


Courtesy of The Drake Hotel


1 bunch dino kale
½ lb. baby bok choy
1 clamshell pea tendril sprouts
1 kohlrabi
Nori powder

Caesar dressing (vegetarian)
1 egg yolk
1 tsp Dijon mustard
2 Tbsp. lemon juice
1 tsp garlic, grated
1 cup grapeseed oil
Pinch salt


Mix egg yolk with Dijon, garlic and lemon juice with a whisk.  Slowly drizzle in oil while whisking.  Season with salt.

 Boil a pot of water, lightly seasoned with salt. Cut baby bok choy in half and wash to remove any dirt. Quickly blanch bok choy in the boiling water for 20 seconds and dunk into ice water to stop the cooking. Once cooled, remove bok choy from the ice water and gently squeeze out any water. Remove the ribs from the dino kale leaves. Wash and spin dry. Finely chop the kale.

Peel the skin from the kohlrabi and slice into thin slivers.

In a mixing bowl, toss vegetables, drizzle some of the Caesar dressing — just enough to coat — and season with a little salt. Toss in your favourite house-made croutons and place in a bowl. Use a fine grater for the parmesan cheese on top. Finish with a light sprinkling of nori powder (finely blended nori seaweed sheets)

Serves 6–8

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