Cashew Kale Caesar Recipes

CASHEW KALE CAESAR

Steps:

• Start the dressing: Place 1 cup cashews in a blender and add enough boiling water to cover by about an inch. Soak for at least 30 minutes.
• Drain the water and add 1/4 cup lemon juice, 2 tablespoons capers, 1 tablespoon miso, 1 tablespoon mustard, 1 small garlic clove, 1/4 teaspoon salt, a few grinds of pepper, and 1 cup filtered water. Blend until completely smooth and creamy. Taste and adjust the seasonings, if needed (the dressing should have a strong tangy-salty flavor - it will mellow when you add the kale).
• To make the croutons, heat a large skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the bread and season with 1/4 teaspoon each smoked paprika and garlic powder, and pinches of salt and pepper. Toss to coat and toast, tossing occasionally, until the bread is golden brown and crisp, about 5 minutes.
• To make the salad, place about half of the kale in a large mixing bowl. Add about 1/2 cup of the dressing and massage the kale for 1 to 2 minutes by squeezing it with your hands until softened and juicy. Incorporate more kale and dressing as it wilts. (Note: this recipe makes enough dressing for 2 salads). Then toss in the croutons. Serve immediately. (Store leftover dressing in the fridge for ~5 days).