Creamy Dairy Free Kale Caesar Salad With Crispy Croutons Recipes

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KALE CAESAR SALAD



Kale Caesar Salad image

Creamy Caesar dressing with crisp kale, croutons, bacon, and parmesan!

Provided by Holly Nilsson

Categories     Appetizer     Salad     Side Dish

Time 30m

Number Of Ingredients 12

1 bunch kale (washed, dried, and torn into bite-sized pieces)
1 cup croutons (store-bought or homemade )
4 slices bacon (cooked and crumbled)
⅓ cup parmesan cheese (shredded)
1 cup mayonnaise
¼ cup parmesan (shredded)
1 clove garlic
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
½ tablespoon dijon mustard
1 teaspoon anchovy paste* (see note)
fresh black pepper

Steps:

  • Combine all dressing ingredients until smooth.
  • Wash kale and dry well. Gently "massage" the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
  • In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
  • Sprinkle with ⅓ cup parmesan cheese and bacon bits.

Nutrition Facts : Calories 583 kcal, Carbohydrate 11 g, Protein 11 g, Fat 55 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 48 mg, Sodium 863 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAMY DAIRY-FREE KALE CAESAR SALAD WITH CRISPY CROUTONS



Creamy Dairy-Free Kale Caesar Salad with Crispy Croutons image

Provided by Metro

Time 45m

Yield 20

Number Of Ingredients 16

1 bunch kale washed, dried, de-stemmend and finely chopped
1/4 cup (60 ml) hemp hearts
1/4 cup (60 ml) pumpkin seeds
crispy chickpeas:
1 can (540 ml) chickpeas drained and rinsed
2 teaspoons (10 ml) olive oil
1/2 teaspoon (2,5 ml) garlic powder
1/2 teaspoon (2,5 ml) paprika
1/2 teaspoon (2,5 ml) salt
Caesar dressing:
1/2 cup (125 ml) tahini
3 tablespoons (45 ml) lemon juice
1/2 cup (125 ml) water
2 tablespoons (30 ml) nutritional yeast
2 cloves garlic finely minced
2 anchovies finely minced

Steps:

  • Preheat oven to 400°F. Place chickpeas on a baking sheet. Toss with olive oil, garlic powder, paprika and salt. Bake for 25-30 minutes, shaking tray halfway through baking.Make the Caesar dressing by whisking together tahini and lemon juice. Gradually whisk in water, 1 tbsp (15 ml) at a time, until you have a thick and smooth consistency. You may not need to use all the water. Stir in nutritional yeast, garlic and anchovies.Place kale in a large salad bowl. Top with dressing and toss well to combine. Top with crispy croutons, hemp hearts and pumpkin seeds. Sprinkle with extra nutritional yeast, if you like.Additional Info :Caesar salad is the king of all salads, with its creamy dressing, crunchy croutons and crunchy lettuce. This version uses tahini to make the dressing dairy free and tastes just as creamy as the original. If you feel like adding bacon bits, go for it.

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