V Good Caesar Dressing With Dino Kale

I bought beautiful and dark green leaves of dinosaur kale at the farmer's market and thought they would hold up great dressed up as a classic Caesar salad. Yet their pristine freshness made it seem almost unholy for me to dredge them in a yolky caesar dressing. 

I decided to make a vegan dressing instead to really highlight the beauty of plant based cuisine. Veggies are so under appreciated in the American diet. I myself am an omnivore, but I really love vegetables.

I think you'll really enjoy this recipe, vegan or not.

 

For the dressing....

1.5 cups of silken tofu

1/4 cup unsweetened almond or cashew milk

1/4 cup olive oil

juice of 1/2 a lemon

1 garlic clove

2 teaspoons of capers, with brine

1 tablespoon of dijon or champagne mustard

1/4 cup cashews

1/8 cup nutritional yeast

1 teaspoon of soy sauce

t teaspoon sea salt 

a few dashes of Tabasco sauce

fresh ground black pepper

Blend all ingredients in a blender until smooth. Chill until ready to serve.

 

For the croutons...

French baguette bread, sliced thinly 

olive oil

salt and pepper

Preheat oven to 385 degrees. Drizzle generous amount of olive oil on bread slices. Toss with salt and pepper to taste. Bake in oven evenly spread out on a pan for 5 to 7 minutes- or until golden brown and crunchy. Cool completely before adding to salad.

 

For salad....

Toss dressing with roughly chopped (discard tough white stems) dinosaur kale and some lightly crushed croutons (I just grab a handful and make a fist). Garnish with vegan cheese sprinkled on top (like Daiya) or finely grind lightly roasted cashews in a mortar to make a "grated parmesan." Serve.