Kale caesar salad

 


Are you one of those people who (like me) always have complicated orders in restaurants? Because there’s so many things I try not to eat, I’m always asking waiters and waitresses if they could please ask the chef to make it without this ingredient, or could I sub this for that, and please could I have the dressing on the side? I do feel a little sorry for them having me as a customer, although when I’ve visited the States I’ve noticed it is more and more commonplace for people to chop and change their meals so much they end up with a totally different dish to what is on the menu. It just seems to be a lot more acceptable over there to do that, same goes for doggy bags (which I think are the best idea ever as portions can be so big and I hate food waste so much).

One thing it’s pretty impossible for me to order though is a Caesar salad. You see I don’t eat dairy (so no parmesan or dressing please), can’t stomach gluten (there go the croutons) and I hate anchovies. So although I like the concept of a Caesar salad, once I’ve been through all my intolerances and dislikes I’m pretty much left with lettuce. Exciting, right?

Don’t worry though, I’ve come up with my own Caesar salad and it’s just as delicious as anything you’d get in your local Italian restaurant I promise! I’ve substituted lettuce for kale and croutons for roasted chickpeas, and made the most amazing dressing which is just so full of delicious flavours. Oh and it’s all topped with my favourite two ingredient vegan parmesan! So it’s basically the best, healthiest, most nutritious Caesar salad ever – perfect for a quick lunch or a speedy supper, or a great side dish for a dinner party or summer BBQ!

Ingredients

  • 2 cups kale, washed and with the big stalks removed
  • 1/2 tin chickpeas
  • 1 tbsp olive oil

For the dressing

  • 1 tbsp tamari
  • 1/3 cup cashews
  • Juice of 1/2 a lemon
  • 1 tbsp tahini
  • 2 tbsp water

For the ‘parmesan’

  • 2 tbsp nutritional yeast
  • 4 tbsp ground almonds

First, toss the chickpeas in the olive oil, pour onto a lined baking tray and bake at 180 degrees for around 15 minutes or until crispy. While the chickpeas are roasting, make the dressing by adding the ingredients to a food processor and blitzing for a couple of minutes until they form a smooth creamy dressing.

For the parmesan, simply add the nutritional yeast and ground almonds to a small bowl and give them a good stir. Toss the kale with the dressing and chickpeas, then sprinkle the parmesan on top. And there you have it – all hail the kale Caesar!

Love, Mrs H xx

 

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