2 cups torn country-style bread, ½ inch pieces are a good size (or buy croutons)
Olive oil as needed (about 1 Tablespoon should do it)
Dressing:
6 Tablespoon Vegenaise (I like soy-free) or good quality mayonnaise
2 Tablespoons water
1 ½ Tablespoons fresh lemon juice
2 garlic cloves, minced
½ teaspoon Dijon mustard
1 teaspoon vegan Worcestershire
1 Tablespoon capers
3 Tablespoons unrefined, cold-pressed olive oil
1 pound Tuscan kale, stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
4 ounces Parmigiano-Reggiano, shaved or grated
Instructions
Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
Arrange bread on the prepared baking sheet and toss with olive oil. Bake until the croutons are golden brown, about 20 minutes.
Meanwhile, in a blender, blend together all the dressing ingredients until creamy. Put the kale in a large bowl and massage the dressing into the kale leaves to tenderize them.
Top with the croutons and garnish with cheese.
Recipe by Pamela Salzman at https://pamelasalzman.com/vegetarian-kale-caesar-salad-recipe/