Vegetarian Kale Caesar Salad Recipe
Try this Vegetarian Kale Caesar Salad Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 tablespoons water
- 2 garlic cloves minced
- 1/2 teaspoon dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- dressing:
- 1 tablespoon capers
- 2 cups torn country-style bread 1/2 inch pieces are a good size (or buy croutons)
- olive oil as needed (about 1 tablespoon should do
- 6 tablespoon vegenaise (i like soy-free) or good quality mayonn
- 1 teaspoon vegan worcestershire
- 3 tablespoons unrefined cold-pressed olive oil
- 1 pound tuscan kale stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
- 4 ounces parmigiano-reggiano shaved or grated
- Carbohydrate 77.5106303257226 g
- Cholesterol 24.947580328 mg
- Fat 8.16185105891793 g
- Fiber 0.15523749985218 g
- Protein 11.1092759592957 g
- Saturated Fat 4.91264549153315 g
- Serving Size 1 1 -6 (237g)
- Sodium 504.920989476365 mg
- Sugar 77.3553928258704 g
- Trans Fat 0.508221351793397 g
- Calories 418 calories
Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.Arrange bread on the prepared baking sheet and toss with olive oil. Bake until the croutons are golden brown, about 20 minutes.Meanwhile, in a blender, blend together all the dressing ingredients until creamy. Put the kale in a large bowl and massage the dressing into the kale leaves to tenderize them.Top with the croutons and garnish with cheese.
