30 July, 2014
Kale Caesar SaladPosted in : Uncategorized on by : nommom
A surplus of kale in the fridge and a nasty July heat wave led to the creation of this recipe. What I love about it is that there is a delicious platform to add all sorts of goodies to this salad depending on one’s taste. Make it an entree salad with diced chicken or a hearty fish like grilled salmon. Add charred onions, artichoke hearts, or garbanzo beans for textural variety. Or just do as I did in a rush and add dressing to kale, massage into the leaves and enjoy.
- 10 oz. chopped Lacinato kale (I used a pre-cut, washed bag from Trader Joe’s)
- 2 TB Nutritional Yeast
- 1/4 cup tahini
- 1 large clove garlic, crushed
- 2 tsp. dijon
- 1/4 tsp. sea salt
- 2 TB apple cider vinegar
- 1 TB lemon juice
- 1 tsp. coconut aminos (or tamari if not soy sensitive)
- 1 tsp. vegan worchestershire sauce
- 1/2 tsp. sesame oil
Remove stems from washed kale and chop or tear into bite sized pieces. Place all remaining ingredients into a blender or food process and puree until smooth. Thin with water to desired consistency. Pour dressing onto salad and massage roughly with your hands. This will bruise the kale leaves and soften them a bit. Add additional ingredients (referenced above) if desired.
Serves 4 as a side, 2 as an entree salad.