Wednesday, December 28, 2011

Kale Caesar Salad

This is too good. A classic Caesar salad with a kale twist that is sure to be a hit first course at your NYE gathering! (Or, if you're like me, just a yummy lunch for yourself this afternoon.)

Dairy Free Caesar Dressing
  • 1/3 cup sliced almonds
  • 4 peeled garlic cloves, crushed
  • 3/4 cup silken tofu (or hummus if that's more your thing)
  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 1-1/2 tablespoon capers
  • 1/2 teaspoon mustard powder
  • sea salt to taste
Homemade Gluten Free Croutons
  • 3 bushels of kale, washed and chopped
  • fresh ground black pepper to taste
Serves 4-6.

  1. Pulse the almonds in a food processor until crumbly, then set aside.
  2. Combine remaining dressing ingredients in food processor until smooth and creamy. Blend in with the crumbled almonds, and refrigerate dressing in a covered container for minimum 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees.
  4. Finely dice the 3 garlic cloves, and sprinkle atop the bread cubes, along with olive oil, on an oven-proof baking sheet. Allow to bake for 15 minutes.
  5. To prepare insalata gran finale, place kale in a large salad bowl along with the chilled dressing, (amount will vary depending upon your taste preferences.) Toss with tongs, and top with croutons and fresh ground pepper. Magnifico!


  1. Ooo I love finding new delicious ways to eat kale and love Caesar salad so this looks perfect!

  2. Looks fantastic, I will have to try ASAP! Loved your cranberry kale salad, I had your baked mac and cheese w/cauliflower as part of my sides for christmas dinner it was gone in 20 minutes!! Nobody even knew it was vegan. I was very good!!

  3. Thank you so much for sharing :) :) !!! I have fun when friends dig into vegan food unaware it's actually vegan. And watching their faces afterwards, when I reveal it to them, is priceless!

  4. Looks just like the real deal.