Kale Caesar Salad
You can keep your stinkin' croutons.
The Keelin and Max variation
We usually double for one head big of kale (i.e., fills our silver salad bowl amount of kale) and add extra garlic cloves and optionally a little bit of nutritional yeast or parmesan.
Ingredients for the dressing
- ¼ cup toasted cashews (or just use ground cashews, or other ground nuts….don’t worry about the toasting part….but you could toast them a bit in the oven on a cookie sheet to get a bit more flavour….but don’t think this is absolutely necessary….you can even omit the nuts altogether if you like, but they do add a bit more flavour and protein)
- 1 clove garlic, chopping up into really tiny pieces
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- ¼ tsp. salt
- 1 tsp. Dijon mustard
- ¼ cup olive oil
- ¼ cup canola oil
Directions
- In a food processor, or in a jar, combnine the nuts, vinegar, lemon juice, salt and mustard.
- Add the oils slowly and shake after each bit to form an emulsion.
- Toss kale with dressing.
- Grate lots of reggiano parmesan on top.