Kale Caesar Salad With Tofu Croutons Kalamata Caesar Dressing Recipes

KALE CAESAR SALAD

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.

KALE CAESAR SALAD WITH TOFU CROUTONS & KALAMATA CAESAR DRESSING

Steps:

• Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
• Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
• Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
• Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
• Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.

KALE CAESAR SALAD

Steps:

• Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
• Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

KALE CAESAR SALAD WITH SMOKED CHICKPEA CROUTONS

Steps:

• For the Caesar dressing: Bring an inch of water to a boil in a medium saucepan. Place the florets in a steamer basket set over the boiling water. Cover and steam for about 5 to 7 minutes, until they're easily pierced with a fork.
• In a high-powdered blender, combine the cooked cauliflower with the Parmesan, olive oil, lemon juice, garlic, mustard, salt and pepper. Blend on high speed for 2 minutes, until the dressing is completely smooth and combined. If needed, add water, about 2 to 3 tablespoons at a time, until the dressing is pourable. The dressing will be warm because of the steamed cauliflower. Transfer the dressing to an airtight container and refrigerate for an hour.
• While the dressing is chilling, make the croutons: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
• In a large bowl, combine the chickpeas with the olive oil, garlic powder, smoked paprika and salt. Toss until coated. Spread the chickpeas out on the prepared baking sheet and roast for 20 minutes until they are golden brown and crispy. Check on the chickpeas after 10 minutes and shake the pan to toss or stir to ensure even cooking.
• For the salad: Place the chopped kale in a large bowl. Drizzle with the Caesar dressing and toss until the kale leaves are completely coated. Top with the chickpea croutons and shaved Parmesan. Enjoy immediately.

KALE CAESAR SALAD WITH RYE CROUTONS

Steps:

• Preheat oven to 400 degrees.
• Submerge kale in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until kale is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into 2-inch pieces.
• Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
• Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add kale and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.