The Best Kale Caesar Salad - Gillan Elizabeth
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The Best Kale Caesar Salad

The Best Kale Caesar Salad

Caesar salad has always been my favourite salad. I may have gone to a few low key functions and asked if I could take some home as leftovers… apparently that was not usual behaviour. I mean hey, it was good so why not ask?

 

Anyway, when I first started exploring the vegan alternatives for caesar salad I was surprised by the variety of options when it came to parmesan and dressing. After trying a few kinds I think I found the winner. This recipe features homemade croutons, brazil nut parmesan, cashew dressing, and breaded “chicken.”

 

This recipe is:

Satisfying

Delicious

Creamy

& Fresh.

 

I’d love to know if you tried this recipe by leaving a comment below and sharing it on Instagram. Tag your photos with #gillianelizabeth.

3 Ingredient Homemade Croutons

 

We begin with the croutons. Recipe here

Next prepare the brazil nut parmesan by pulsing together brazil nuts, garlic, nutritional yeast, and sea salt.

 

The Best Kale Caesar Salad The Best Kale Caesar Salad

After that, prepare the caesar dressing by combining cashews, garlic, nutritional yeast, mustard, lemon juice, olive oil, water, capers, tahini, dulse flakes, and salt/pepper to taste.

The Best Kale Caesar Salad

Next make the breaded tofu “chicken. ”

The Best Kale Caesar Salad

And viola, you’re ready to create a salad!

 

 

BRAZIL NUT PARMESAN:

  • 1 cup brazil nuts
  • 1 small garlic clove, minced
  • 3 T nutritional yeast
  • ¾ t sea salt

 

Add all ingredients to the food processor and pulse until parmesan like constancy, about 15 times.

CEASAR DRESSING:

  • ½ cup raw cashews
  • 2 cloves garlic
  • 1½ T nutritional yeast
  • 1 t grainy mustard
  • 2 T lemon juice
  • 1 T olive oil
  • ¼ cup water
  • 1 ½ t capers
  • ¼ cup tahini
  • 1 t dulse flakes
  • Sea salt and pepper, to taste

 

Blend cashews, garlic, nutritional yeast, mustard, juice, olive oil, water, capers, tahini, dulse flakes, and salt/pepper in a high speed powered blender until smooth and creamy. Add more water as needed.

VEGAN “CHICKEN”:

  • ½ block tofu (extra-firm)
  • 2 T tomato paste
  • 1 T soy sauce
  • 2 T all-purpose flour
  • ⅔ cup bread crumbs
  • 2 T olive oil

 

Slice ½ of a block of tofu into 4 thin, square slices. Set up your breading stations by placing 3 shallow bowls in a line. In the first bowl, place all-purpose flour. In the second bowl, mix together tomato paste and soy sauce. Place the bread crumbs in the third bowl. For each slice of tofu coat it in flour, then dip it into the tomato mixture, lastly place in the bread crumbs, pressing firmly.

Heat oil in a medium sized skillet over medium heat. Fry tofu until golden brown on all sides.

CEASAR SALAD:

  • Homemade croutons
  • Brazil nut parmesan
  • Cashew dressing
  • Vegan “chicken”
  • 6 cups kale, loosely chopped or torn

 

Prepare the kale (wash and de-stem). Place chopped or torn kale pieces into an extra large bowl. Add desired amount of dressing onto kale, toss until fully coated. Next, toss the vegan chicken in the salad. Sprinkle with croutons and parmesan. Serve immediately. This also tastes great served with avocado and fresh lemon!

 

The Best Kale Caesar Salad

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