Vegetarian Kale Caesar Salad Recipe
Servings: 4 -6
Ingredients
- 2 cups torn country-style bread 1/2 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.