Kale Miso Caesar Salad with Kamut & Brazil Nut Parmesan

Have you eaten Kamut before? It is a variety of wheat, referred to as “King Tut’s Wheat”. It’s hearty, very toothsome and terribly satisfying in sturdy, winter salads.  Kamut requires a bit more cooking time than sister grains like farro or barley but I think that the texture and flavor are worth it. 

The Miso Caesar Dressing is a joy on its own. It’s pungent, tangy and really cuts through the bitterness of the kale. I like to make extra so that I have a jar to use during the week for other salads

The Brazil nut Parmesan is something I learned from a former student who learned it from the Cafe Gratitude cookbook. Full disclosure: I don’t like Brazil nuts. If I get a hold of a container of mixed nuts, those oblong suckers will be the last things I eat. I may force myself to eat one, and only one, a day to get my selenium requirement or something. This recipe has me buy Brazil nuts all by themselves and that is saying something.  

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INGREDIENTS

Salad

• ¾ c whole grain Kamut

• ½ tsp salt

• 2 large bunches of lacinato kale, chiffonaded (see NOTES)

Miso Caesar Dressing

• 2 Tbsp white miso

• 1 Tbsp lemon juice

• 1 Tbsp Dijon mustard

• 1 Tbsp capers

• 1 tsp maple syrup

• 1 small clove garlic, crushed

• 1 sheet of toasted nori, crumbled

• ½ c olive oil

Brazil Nut Parmesan

• 1 c Brazil nuts

• 1 clove garlic

• ½ tsp salt

DIRECTIONS

Salad

1. In a medium saucepan add Kamut, salt and cover with water by at least 2”. Once the water is boiling, reduce to a simmer and continue to cook until the Kamut is tender, 30-40 minutes. Drain and set aside to cool. 

Miso Caesar Dressing

1. Place all ingredients into a food processor except for olive oil. Process until smooth.

2. While the motor is running add oil in a thin, steady stream. Taste and adjust seasonings. Set aside.

Brazil Nut Parmesan

1. Place all ingredients into a food processor and process until mixture is in very small, uniform pieces. Set aside. 

Assembly

1. In a large bowl add kale and ½ of the dressing. Massage for a minute or two until kale begins to wilt and soften. 

2. Add cooled Kamut to kale along with ½ of the Brazil Nut Parmesan. Mix to combine thoroughly. Adjust dressing amount as needed. 

3. Transfer to a serving dish and garnish with additional Brazil Nut Parmesan.

Serves: 4-6

NOTES

• Unless your heads of Romaine lettuce are massive, you will likely have extra dressing and Brazil nut Parmesan. 

• If you don’t have Kamut on hand, you may substitute farro, pearled barley or quinoa.

• “Chiffonade” is a French term that means “to ribbon”. Simply cut the kale into thin strips. 

• You can reduce the Kamut cooking time by soaking it in advance. Soak anywhere from a few hours to overnight.