This creamy kale caesar salad is one of my favourites. The kale is lovingly massaged with a sprinkle of salt which transforms the otherwise tough leaves into a soft, tender salad base. I hope you love it!

creamy kale caesar salad (egg-free)

This creamy kale caesar salad is one of my favourites. The kale is lovingly massaged with a sprinkle of salt which transforms the otherwise tough leaves into a soft, tender salad base. The creamy tangy dressing is made with cashews, not egg, making it a delicious plant-based recipe.
Course Main Course, Salad, Side Dish
Servings 2 large servings (or 4 smaller ones)

Ingredients  

  • 1/2 cup raw cashews soaked in boiling water for 30 minutes, then drained and rinsed well
  • 1/3 cup + 2 tbsp lemon juice freshly squeezed
  • 1/3 cup water
  • 3 tbsp extra virgin olive oil for the dressing
  • 2 tsp dijon mustard
  • 2 tsp capers with brine
  • 1 large garlic clove minced
  • 1/4 tsp sea salt plus extra, to taste
  • freshly ground black pepper to taste
  • 1 large bunch curly kale rinsed and tough ribs removed
  • 1/2 loaf of sourdough bread torn into 1-inch chunks
  • 1/4 cup pepitas
  • 2 tbsp sunflower seeds
  • 2 tbsp extra virgin olive oil for the croutons

Instructions 

  • Pre-heat a fan-forced oven to 200°C. Line a large baking tray with baking paper.
  • While the oven is heating up, make the dressing. Add the drained and rinsed cashews, lemon juice, water, olive oil, dijon mustard, capers and brine, garlic, salt and pepper to a high-speed blender. Blend until smooth and creamy, approximately 2 minutes. If you find the mixture is stuck to the blender jug, stop blending and scrape it down with a spoon or spatula.
  • Season the dressing with pepper and add extra salt if desired. Pour into a jar/sealed container and place in the fridge.
  • Place the torn sourdough, pepitas and sunflower seeds on the lined baking tray. Season generously with salt and pepper and drizzle over the oil. Toss everything together, gently massaging the oil into the bread as you go so it's completely coated.
  • Place the tray in the oven and bake for 15 minutes or until mostly golden, tossing the bread/seeds every 5 minutes to prevent burning. When you remove the tray from the oven, the pepitas should make the occasional 'popping' sound. Allow the bread and seeds to cool.
  • While the bread/seeds are toasting, prepare the kale. First, tear the rinsed kale into smaller pieces (you can do this using a knife or by hand). Then, dry the kale well using paper towels or a salad spinner.
  • Transfer the kale to a large bowl and sprinkle over a pink of salt. Using clean hands, gently massage the kale, grabbing large handfuls at a time and squeezing it together. The kale should turn bright green and become slightly soft.
  • Pour over 3/4 of the caesar dressing and mix to combine and coat the kale. Add the croutons and seeds and toss again to coat.
  • Serve the caesar salad in bowls and drizzle over the remaining dressing.
Keyword dairy free, egg free, kale recipes, salad
show some love