Hi friends!
This salad was on repeat in this house throughout the summer and we are not big salad people. But there is something so familiar and comforting about a caesar salad that really had us wanting more week after week. It is bright, refreshing, and still indulgent. With a creamy cashew dressing and crunchy homemade croutons, you can’t go wrong.
Recipe
You will need:
- 1 head kale, washed and chopped up
- 4-6 slices of stale bread (I usually take them out earlier in the day and let them sit on the counter a bit)
- 2 tbsp olive oil
- Dash of: onion powder, garlic powder, salt, pepper, and parsley
- 1/2 cup raw cashews
- 1 tsp dijon mustard
- 1 tbsp nutritional yeast
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp tamari
- Salt and pepper, to taste
- About 1/3 cup water (add more as necessary to thin out)
To make:
- Preheat your oven to 375 F.
- Cut bread into small cubes and toss with olive oil, onion powder, garlic powder, salt, pepper, and parsley. Place on a lined baking sheet and bake in 375 F oven for about 15 minutes, or until golden and crispy.
- To prep kale, wash, dry, and chop up. In a large bowl, massage the kale with your hands a bit to break down the leaves and soften. Set aside.
- To make dressing, add the following to your bullet and blend: raw cashews, dijon mustard, nutritional yeast, garlic, lemon juice, olive oil, apple cider vinegar, tamari, salt, pepper, and water.
- Massage dressing into the kale and add croutons once they are done.
If you really want to get fancy, I like to top mine with this cornflake-crusted tofu recipe from Easy Cheesy Vegetarian (see below). They are very much worth the extra effort and a great protein to round out the salad. You could also bake tofu if you don’t have time.
I hope that you & your family enjoys this simple and refreshing dinner as much as mine. Thanks for reading. x
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