Description
This massaged kale caesar salad features a creamy, umami-packed vegan dressing and homemade croutons. (Adapted from the Compassionate Cuisine)
Ingredients
Scale
For the Dressing
- 1 cup raw cashews
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons drained capers
- 1 tablespoon white miso *(see note below)
- 1 tablespoon Dijon mustard (or brown mustard)
- 1 small garlic clove
- 1/4 teaspoon fine sea salt
- A generous amount of freshly ground black pepper
- 1 cup filtered water
For the Croutons + Kale
- Extra virgin olive oil
- 3 small slices sourdough bread, torn into bite-size bits
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Sea salt and freshly ground black pepper
- 1 small bunch curly kale, stemmed and torn into bite-size pieces
Instructions
- Start the dressing: Place 1 cup cashews in a blender and add enough boiling water to cover by about an inch. Soak for at least 30 minutes.
- Drain the water and add 1/4 cup lemon juice, 2 tablespoons capers, 1 tablespoon miso, 1 tablespoon mustard, 1 small garlic clove, 1/4 teaspoon salt, a few grinds of pepper, and 1 cup filtered water. Blend until completely smooth and creamy. Taste and adjust the seasonings, if needed (the dressing should have a strong tangy-salty flavor – it will mellow when you add the kale).
- To make the croutons, heat a large skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the bread and season with 1/4 teaspoon each smoked paprika and garlic powder, and pinches of salt and pepper. Toss to coat and toast, tossing occasionally, until the bread is golden brown and crisp, about 5 minutes.
- To make the salad, place about half of the kale in a large mixing bowl. Add about 1/2 cup of the dressing and massage the kale for 1 to 2 minutes by squeezing it with your hands until softened and juicy. Incorporate more kale and dressing as it wilts. (Note: this recipe makes enough dressing for 2 salads). Then toss in the croutons. Serve immediately. (Store leftover dressing in the fridge for ~5 days).
Notes
If you avoid soy, substitute miso with nutritional yeast and compensate with an extra pinch of salt.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 240
- Fat: 13.2 g
- Carbohydrates: 25.8 g
- Fiber: 2.4 g
- Protein: 8.1 g
