kale caesar salad

Kale Caesar Salad

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kale caesar salad

(Vegan, Gluten Free)

Recipe modified from Minimalist Baker

EQUIPMENT:

Blender

A very large bowl for the salad greens.

SERVES: {depends, how much do you eat?} This can last two days unless you’re serving 4.

INGREDIENTS:

Greens:

  • 2-4 bunches of kale, chopped, stems removed

  • 1 Tablespoon oil {avocado or olive}

Dressing: {Honestly, just double the recipe, I use it for the week, trust me}.

  • 1 cup raw cashews (soaked overnight in cool water, or in hot water for 2 hours)

  • 1 tsp dijon mustard

  • 1/2 tsp each sea salt and black pepper, plus more to taste

  • 6-8 garlic cloves, minced

  • 6 Tbsp lemon juice

  • 3-4 Tbsp avocado or olive oil

  • 1/2 cup hot water (plus more to thin)

  • 1 tsp miso paste {I use chicpea or soy}.

  • 1 tsp pure maple syrup 

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MAKE IT:

  1. Prepare the dressing first. Add raw cashews, dijon mustard, salt, pepper, garlic, lemon juice, olive or avocado oil, hot water, miso paste, and maple syrup to blender. Blend until creamy and smooth. If things stick to the sides; scrape them down. Depending on consistency, you might want to add more water to thin it out. You need to be able to pour it over the salad greens. But, I like mine a little goopy and I spoon goops over the salad. It’s a preference thing.

  2. Taste and adjust seasonings as needed, adding more lemon or mustard for zing, olive oil for creaminess, maple syrup to sweeten, or miso for more depth of flavor. {quoted from Minimalist Baker here}. Set aside.

  3. Add kale to a large mixing bowl. Drizzle with 1 Tbsp each olive oil then you get your hands dirty!

  4. Massage that kale! This softens the veggie. Trust me. Do it. I actually do this before I make the dressing to ensure the kale has been massaged long enough. {yes I just typed that in a sentence}.

  5. Add some of the dressing to the pre-massaged greens and blend. then serve greens in individual dishes, pour or goop dollops of it on top, add vegan parmesan cheese {definitely do this}.

  6. Serve.

  7. If leftover kale, it will be equally delicious the next day. You’ll have plenty of dressing leftover if making a double batch. I store mine in cute mason jars and keep covered in the refrigerator for up to 7-10 days. {do not freeze}.

    MAKE IT MORE AWESOME:

  • Add toasted tandoori chickpeas

  • Add chickpeas (I do this for the protein, or any bean really)

  • Eat it while sipping wine {kidding, sort of}.

  • Make vegan parmesan cheese, mix it in with the greens, then drizzle it over the salad. Recipe here.

ENJOY!