Kale Caesar-ish Salad

By December 11, 2015

Love Caesar but not the fish? Try out this garlicky Kale salad to whet your appetite!

For Croutons
 1/4 loaf day old bread, cubed (sourdough or Italian flavors work well)
 2 cloves garlic, minced
 2 tbsp sunflower oil
For Salad
 1 bunch kale
For dressing
 1/4 cup yogurt
 1/4 cup (4 tbsp) sunflower oil
 2 garlic cloves, minced
 Freshly squeezed lemon juice from 1 lemon
 1/3 cup finely grated hard salty cheese (asiago, parmesan, Hull's trace, Wabash Erie Canal)
 1 tsp Worcestershire sauce
 1 tsp apple cider or white wine vinegar
 1 tsp whole grain mustard
 Fine grain sea salt
 freshly ground pepper, to taste
1

Strip the kale leaves from their tough, center stems and wash carefully. Either using the shredding blade on your food processor, or by stacking the leaves, rolling and thinly slicing, shred the kale to confetti.

2

Break or cut the bread apart into small pieces for croutons and turn your oven to 400. Bake the bread until crispy and crunchy, but not burnt, about 10-15 minutes. Toss with the oil and minced garlic.

3

If you are not crazy about garlic, then soak your minced garlic for the salad dressing in water for 10 minutes or so. Then whisk together all of the salad ingredients: yogurt, oil, drained minced garlic, lemon juice, grated cheese, Worcestershire sauce, vinegar, mustard and a pinch of salt and pepper. Whisk well, and taste to adjust seasoning.

4

Lightly dress salad (you can always add more, but can't take any off!) and serve with croutons. Perfect for vegetarian Caesar lovers!

Ingredients

For Croutons
 1/4 loaf day old bread, cubed (sourdough or Italian flavors work well)
 2 cloves garlic, minced
 2 tbsp sunflower oil
For Salad
 1 bunch kale
For dressing
 1/4 cup yogurt
 1/4 cup (4 tbsp) sunflower oil
 2 garlic cloves, minced
 Freshly squeezed lemon juice from 1 lemon
 1/3 cup finely grated hard salty cheese (asiago, parmesan, Hull's trace, Wabash Erie Canal)
 1 tsp Worcestershire sauce
 1 tsp apple cider or white wine vinegar
 1 tsp whole grain mustard
 Fine grain sea salt
 freshly ground pepper, to taste

Directions

1

Strip the kale leaves from their tough, center stems and wash carefully. Either using the shredding blade on your food processor, or by stacking the leaves, rolling and thinly slicing, shred the kale to confetti.

2

Break or cut the bread apart into small pieces for croutons and turn your oven to 400. Bake the bread until crispy and crunchy, but not burnt, about 10-15 minutes. Toss with the oil and minced garlic.

3

If you are not crazy about garlic, then soak your minced garlic for the salad dressing in water for 10 minutes or so. Then whisk together all of the salad ingredients: yogurt, oil, drained minced garlic, lemon juice, grated cheese, Worcestershire sauce, vinegar, mustard and a pinch of salt and pepper. Whisk well, and taste to adjust seasoning.

4

Lightly dress salad (you can always add more, but can't take any off!) and serve with croutons. Perfect for vegetarian Caesar lovers!

Kale Caesar-ish Salad

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