This salad will turn even the most staunch kale haters into kale lovers!
Equipment
- 1 Blender If you don't have a blender, you can manually whisk the dressing
- 1 Fine grater
Ingredients
- 2-3 bunches Lacinato Kale stems removed
- 1 clove garlic
- 1/2 lemon zest
- 1 lemon juiced
- 1 TSP Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 anchovy fillets
- 1/4 cup nutritional yeast
- 1/2 TSP salt
- 1/2 TSP black pepper
- 1/4 cup parmesan cheese, grated
Croutons
- 1/2 sourdough loaf or 1/2 baguette
- 2 TBSP olive oil
- 1/2 TSP salt
- pinch black pepper
Instructions
CROUTONS
- Preheat the oven to 350°F. Tear 1/2 sourdough loaf into uneven 1-inch pieces: this should equal to about 2-3 cups of bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a bit of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool
DRESSING
- Take your kale leaves and remove the thick stem either using your fingers or by cutting them off with a knife. Soak your kale in a large bowl of water that has 1 TSP baking soda added to it. This helps remove the pesticides! While the kale soaks, get started on the dressing!
- Separate the yolks and whites of 2 large eggs. Place the yolks in a blender and reserve the whites for another use
- Add the following ingredients into the blender: 1 large garlic clove, zest of 1/2 lemon, juice of 1/2 lemon (reserve the other half for later), 1 TSP Dijon mustard, and 2 anchovy fillets
- Start blending on low speed and carefully open the lip (or the middle cap of your vitamix). Start pouring the 1/2 cup olive oil with a very thin and steady stream - until it is thick, creamy, and pale yellow
- After the olive oil is fully added continue blending for another 2 minutes or so, until you have a mayo like consistency (congrats by the way, you just made your own healthy mayo!). Put the mayo in the fridge for a couple of minutes to let cool
- Open the lid and add your salt, pepper, and nutritional yeast and blend for another minute of so until smooth
- Drain and rinse the kale and put it through a salad spinner to get the excess water off
- Cut the kale into thick pieces and place in a dry bowl. Take other half of the lemon you set aside and squeeze the juice onto the kale. Massage the kale leaves in the lemon juice using clean hands hand for a good 2-3 minutes. This will help tenderize the leaves and get rid of that bitter taste.
- Add the dressing to the kale after it has cooled in the fridg
- Add the croutons and gently toss the lettuce with your hands until well coated. Add about 1/4 cup freshly grated Parmesan cheese and toss again. Divide among plates and top with more grated Parmesan and black pepper.
Notes
Why Kale Caesar Salad Outshines the Classic
Kale Caesar salad elevates the traditional Caesar with a nutrient-packed twist.- Swapping romaine for kale delivers a powerhouse of calcium, magnesium, and potassium—essential minerals that support gut health by promoting digestion and maintaining a balanced microbiome.
- The nutritional yeast provides an extra boost of B-vitamins which play a key role in hormone regulation, aiding stress response and metabolic function.
- The extra virgin olive oil is famously known for its antioxidants and ability to enhance nutrient absorption while also reducing inflammation.
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