Ingredients
Units
Scale
- 20 Tuscan kale leaves
- 1/2 baguette
- 1.5 tbsp olive oil
Caesar Dressing
- 7 oz / 200 g cashews, soaked overnight
- 1 tbsp miso
- 2 tsp mustard
- 2 tbsp capers
- 2 tbsp caper brine
- 1 lemon, juice
- 4-5 cloves of garlic
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tsp rice wine vinegar
- 1/4 tsp vegan Worcestershire sauce
- salt, pepper
Optional Toppings
- avocado slices
- vegan chicken nuggets
- roasted chickpeas
- hemp seeds
Instructions
- Chop kale roughly, and add to a large bowl with 1 tablespoon of oil and a large pinch of salt. Massage the leaves for 1-2 minutes, so they get softer.
- For the croutons cut baguette into bite size pieces, then add to a baking tray, drizzle with 1/2 tablespoon of oil, and sprinkle with salt and pepper. Toss gently to combine, then arrange them in a single layer. Bake at 360°F / 180°C for 10-15 minutes, turning them once halfway, or until crispy. Let them cool a bit before adding to kale.
- Alternatively pop the bread pieces in the air-fryer for 7-10 minutes.
- For the dressing add cashews, miso, mustard, capers and the caper brine, lemon juice, garlic, nutritional yeast, olive oil, and vegan Worcestershire sauce to a blender with a large pinch of salt and pepper. Blend until completely smooth. Add enough water to reach desired consistency (usually around 1 cup / 240 ml). Taste and adjust seasoning if needed.
- Pour dressing over massaged kale and croutons. Mix to combine. Divide salad between serving bowls and add any extra toppings of your choice. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes