DIRECTIONS

In a medium bowl, mix garlic, anchovy, mustard, yeast, and parmesan; combine until it forms a smooth paste. Using a whisk, slowly drizzle in the olive oil, whisking vigorously. Whisk in lemon juice, until well combined. Add sour cream and whisk until well combined. Set aside.

In a large bowl, combine grapes, kale, fennel, and dressing. Toss gently to ensure the dressing coats all fruits and veggies in the bowl. Plate salad evenly across 4 plates. Top salad with grated pecorino cheese and serve immediately with a piece of crusty toasted grilled baguette.

Ingredients

Caesar Dressing (Egg-Free)
1/4 tsp. crushed garlic
1 filet of cured anchovy
1/8 tsp. yellow mustard
1/4 tsp. nutritional yeast
2 tbsp. freshly-grated Parmesano Reggiano cheese
4 tbsp. extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
1/2 tbsp. sour cream

Salad
1 1/2 cups halved, red California grapes
6 cups packed, shredded or chopped kale, center stem removed
3 cups thinly julienned fennel bulb
Caesar Dressing (above)
1/4 cup grated Pecorino Romano cheese

Grilled baguette slices (optional)

DIRECTIONS

In a medium bowl, mix garlic, anchovy, mustard, yeast, and parmesan; combine until it forms a smooth paste. Using a whisk, slowly drizzle in the olive oil, whisking vigorously. Whisk in lemon juice, until well combined. Add sour cream and whisk until well combined. Set aside.

In a large bowl, combine grapes, kale, fennel, and dressing. Toss gently to ensure the dressing coats all fruits and veggies in the bowl. Plate salad evenly across 4 plates. Top salad with grated pecorino cheese and serve immediately with a piece of crusty toasted grilled baguette.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 240 Calories; Protein 5 g; Carbohydrate 19 g; Fat 17 g (64% Calories from Fat); Saturated Fat 4 g (15% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 220 mg; Fiber 3 g.