The Ultimate Kale Caesar

The Ultimate Kale Caesar

Print the Recipe Here

3 Cloves Garlic, Grated
2 Tbsp. vegan mayo
½ tsp. Sea Salt
¼ tsp. Ground Pepper
1 Tbsp. Capers, Drained
1 Tbsp. Lemon Juice, about ½ a lemon
¾ teaspoon Vegan Worcestershire Sauce (or regular)
1 tsp. Dijon Mustard
1 Tbsp. Nutritional Yeast
½ Cup Extra Virgin Olive Oil

2 Bunch Kale, about 6-8 cups once removed from the stem
Coconut Bacon (Recipe Below)
Chickpea Croutons (Recipe Below)
Nutty Parm (Recipe Here)
Sliced Lemon

1. In a small bowl, add the grated garlic, mayo, salt, pepper, Worcestershire, yeast, and mustard. Whisk until combined. Slowly add the oil in a slow steady stream, while whisking. Once emulsified, stir in the lemon juice and capers. Taste and adjust for seasoning.
2. Rip the kale off the stems and tare into bite sized pieces (you want about 6-8 loss cups). Poor the dressing over the kale (a bit at a time until you have enough) and using your hands, toss to combine. Garnish the salad with the Chickpea Croutons, a couple handfuls of coconut bacon, and a couple Tbsp. of the Nutty Parm. Serve with the extra garnish and lemon, just in case you want some extra goodness.

If not using right away, refrigerate the dressing.

Chickpea Croutons

2 Cups Cooked Chickpeas
1 ½ Tbsp. Avocado or Coconut Oil
½ tsp. Sea Salt
¼ tsp. Black Pepper
¼ tsp. Cayenne Pepper

1. Begin by drying the chickpeas really well with a tea towel. Some of the skins will slough off, but they can just be discarded.
2. Toss the dried chickpeas with the oil and the spices and roast in a 205 C (400 F) for 25 minutes, stirring every ten minutes or so.

Coconut Bacon

I opted not to use liquid smoke in this recipe, but if you have it on hand, feel free to add about 1 tsp.

2 Cups Coconut Flakes or Ribbons (not Shredded)
1 tablespoon Coconut Oil, melted
2 tablespoon Tamari
2 tablespoon Maple Syrup
Big Pinch Cayenne
1 teaspoon Smoked Paprika

1. In a bowl combine the oil, tamari, maple syrup, cayenne, and pepper. Toss with the coconut, until coated. Let sit to marinate for 10 or so minutes before placing spreading on a tray and roasting in a 150 C (300 F) oven. Roast for 15 minutes, stirring every 5. Keep a keen eye on it as the coconut will burn quickly. The 'bacon' may moist when you take it out of the oven, but it will crisp up as it cools. Once cool, store in an airtight container.