Kale Caesar Salad (Recipe #82)

Jacob and I love a good ceasar salad. We were both intrigued to see how this cookbook would make a traditional caesar salad vegan. This recipe was very easy to put together and it had a really nice flavor.

The recipe basically had three parts--the kale, the croutons, and the dressing. The kale needed to be steamed and cut into one inch pieces. The recipe then said to put the kale into hot water and let it soak. The croutons were made from bread, oil, salt, and pepper in the oven for about 15 minutes. The dressing (had quite a few ingredients!) was made from vegan mayo, nutritional yeast, lemon juice, white wine vinegar, vegan worchestire, garlic, dijon mustard, capers, salt, pepper, and oil. The recipe suggested coating the kale with the dressing and letting it sit for at least 20 minutes in the fridge. After the salad sat in the fridge, the croutons were put on top and lunch began!

Jacob and I both liked the salad enough to have it as a side salad with a main course. I did like the dressing and I would use that on other types of lettuces or different salads. The only thing that I did not like about this salad was how tough the kale was. I am not sure if I just did not buy the right kind. I was thinking that maybe it is becoming out of season. I would have enjoyed this salad more if the kale was easier to chew. If you have any tips/suggestions on why my kale was too tough, let me know!

Taste: 6/10--the dressing was great!

Level of difficulty: 1/5

Notes for next time: This kale was very tough--maybe out of season or maybe should have massaged it with oil and salt first?