Vegetarian Kale Caesar Salad Recipe
Serves: 4-6
  • 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
  1. Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Arrange bread on the prepared baking sheet and toss with olive oil. Bake until the croutons are golden brown, about 20 minutes.
  3. 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.
  4. Top with the croutons and garnish with cheese.
Recipe by Pamela Salzman at