This caesar is inspired by Chef Alex's classic, the miso caesar. Swapping the traditional anchovies for miso and capers, the umami flavors pair beautifully with fresh basil and are best enjoyed with lots of texture within the salad.
1. Prepare your vegetables. Finely chop kale and bok choy (leaves and stalk) and mix together in a medium bowl.
2. Peel and slice cucumber and toss with sauerkraut or pickles in a small bowl.
3. In a food processor, bowl with an immersion blender, or blender combine mayo, mustard, lemon juice, garlic, capers, miso, parmesan, and basil. Blend until totally smooth. Adjust for salt according to taste.
4. In a food processor combine all the toasted seeds and blitz once or twice or until combined and broken down a bit. Be mindful not to let the seeds go too long or they will turn into a paste. Add crispy shallots.
5. Assemble the salad. Toss the kale and bok choy with the dressing and massage until tender and taste for seasoning and acidity. Add a dash of salt or squeeze of lemon according to your taste.
6. Layer the cucumbers and sauerkraut on the greens and finish with the super crunchy topping and more parmesan.