Vegetarian Kale Caesar Salad Recipe

Vegetarian Kale Caesar Salad with croutons, lemons and cheese in a bowl.

Vegetarian Kale Caesar Salad Recipe

Hearty and filling, Vegetarian Kale Caesar Salad makes a nourishing side dish or a satisfying lunch. Topped with creamy vegetarian caesar dressing, Parmesan cheese and Sourdough Croutons, this recipe is an anchovy free variation on the classic. Add protein with crunchy Garlic Chickpea Croutons for a tasty finish! This recipe is vegetarian and easily egg free.

The dressing recipe yields about 1 3/4 cups (370g).

Course Lunch, Main Course, Side Dish

Cuisine American, Italian, Mexican

Diet Vegetarian

Keyword Vegetarian Caesar Dressing, Vegetarian Kale Caesar Salad

Prep Time 15

Total Time 15

Servings - 7 side salads

Calories 312kcal

Author Traci York

Ingredients

For the Dressing:

1/2 cup (135 grams) Plain Greek Yogurt whole milk, I use Nancy's
1/2 cup (120 grams) Mayonnaise I use Veganeise
4 tablespoons Extra Virgin Olive Oil
2 tablespoons Non Pareil Capers
1 1/2 tablespoons Fresh Lemon Juice
1 1/2 teaspoons Apple Cider Vinegar
4-5 Plump Garlic Cloves adjust to taste
1/4 teaspoon Fine Sea Salt adjust to taste
1/8 teaspoon Ground Black Pepper
4-6 dashes Tabasco adjust to taste

For the Salad:

2 bunches Kale about 1 pound, two varieties like lacinato and curly
2 cups (115 grams) Sourdough Croutons
1/4 cup (25 grams) Grated Parmesan
1/4 cup (25 grams) Shaved Parmesan
1 Lemon sliced into eight wedges
Fresh Ground Black Pepper for serving

Instructions

For the Dressing:

To a blender (I use Vitamix) or food processor, add the yogurt, mayo, olive oil, capers, lemon juice, vinegar, garlic, salt, pepper and Tabasco. Blend until all the ingredients are emulsified, thick and creamy. Adjust salt and Tabasco to taste. There should be just a hint of heat from the Tabasco - not over powering.
To Store: Pour into a lidded Mason jar and chill in the fridge for up to a week* or until ready to pour over the salad.

For the Salad:

Remove the ribs/stem from the kale, discard the ribs. Cut the kale into bite size pieces. Wash the kale in a salad spinner or alternatively, wash the kale in a large bowl, strain and pat dry. Dry the kale as throughly as possible.
Transfer the kale into a large mixing bowl, pour about half a cup of dressing over the kale, set a timer for two minutes, and massage the kale, rubbing the kale leaves with your hands. You'll notice the leaves get softer and break down a bit while you massage. Taste for tenderness and massage a bit more if desired.
Toss with more dressing as desired and grated Parmesan cheese.
Transfer the kale to a large serving bowl, top with shaved Parmesan, and sourdough croutons. Add a few twists of fresh ground black pepper to the salad and serve with lemon wedges on the side.
Serve within about 30 minutes for best texture. Store salad leftovers in a lidded container in the fridge. Enjoy within 24 hours.

Notes

*Separation: as the dressing sets, you'll notice separation. Simply whisk or run through the blend again before serving.

Prep Ahead: the dressing can be made up to three days ahead. To get ahead on the salad, make the croutons and prepare the kale, without the dressing, up to three days ahead.

A Note on Nutrition: the calculator below includes the entire Caesar dressing recipe, of which you probably will not use in full for one salad recipe. For the salad recipe above, I typically use about 2/3 cup (150grams) dressing.

This recipe is inspired by Rafella Sargi's Caesar Salad Dressing recipe.

Nutrition