I have a confession to make. I don’t really like Caesar salads. They’ve just never wowed me the way a giant bowl of mixed greens loaded with a myriad of different veggies, beans, nuts and dried fruits, and a cashew ranch or balsamic vinaigrette does. Then along came this Kale Caesar Salad with Garlic Tahini Dressing, and I’m finally feeling the Caesar salad love.

I’ve been whipping this salad up on a weekly basis, sometimes two days in a row. It’s highly addictive and satisfying enough to be a meal all its own or as the perfect accompaniment to my Weeknight Marinara. But, how you might wonder did I go from a lifetime of meh reactions when it came to Caesars to full on swoony feelings? It’s the crazy comforting combo of hearty kale, garlicky tahini dressing, cheesy cashew parmesan, and crunchy homemade croutons. Let’s break it down.

First, I switched out the traditional romaine lettuce for lacinato kale. This was not a revolutionary move, others have done it countless times before, but I think it’s so crucial. Hearty kale in all its emerald green glory makes this salad feel more substantial and it holds up to the rich dressing without becoming soggy. Speaking of dressing, this tahini-based version is where it’s at. I’ve been tinkering around with different versions of Caesar dressing for a while now, most of them cashew based with loads of ingredients like capers, Worcestershire, and mustard. I am here to tell you, lose all the complicated crap. Tahini is the answer. It’s just as creamy as a cashew based dressing but with a natural tanginess that’s essential for a good Caesar. A little bit of lemon juice for acidity, and generous amounts of freshly minced garlic, sea salt, and black pepper are all the additions you need.

A liberal sprinkling of cashew parmesan follows up the dressing. If you’re just looking for an egg and anchovy free Caesar recipe, then feel free to use real, dairy-based parmesan. Just don’t skip the parm. A Caesar is not a Caesar without that additional hit of salty, cheesy, umami goodness that only parmesan can deliver. (I always use Minimalist Baker’s vegan version) The final element to take this salad over the top, loads of homemade croutons. I’m a firm believer in having enough croutons to last through every bite of salad. I use my favorite whole wheat bread, cut into large chunks, tossed with extra virgin olive oil, and sea salt and black pepper. Baked until golden and crispy, they put any store bought croutons to shame.

Now that I’ve laid it all out, you still might be asking how someone who until recently was Caesar salad ambivalent could possibly judge the merits of this veganized version. A fair question. To lay any doubts to rest, I offer my (twin!) sister as defense. For as long as I’ve known her (obvs, a long time), this girl has been a true Caesar salad lover. A self-proclaimed Caesar aficionado (I might have made that up). If a restaurant has a Caesar on the menu, you bet she’s ordering it. Her verdict on this version? Delicious. Just like a classic Caesar, but better. I’m good with that and you should be too because this salad is so damn tasty and comforting, if you’re not a Caesar lover yet, you will be.

Kale Caesar Salad with Garlic Tahini Dressing

 

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Serves 2 as a main, 3 - 4 as an appetizer salad.

Author: The Mostly Vegan

Ingredients

• 1 bunch lacinato kale, ribs removed and roughly chopped
• 2 teaspoons extra virgin olive oil
• Whole Grain Croutons (recipe follows)
• ¼ cup cashew parmesan from Minimalist Baker
• Garlic Tahini Dressing (recipe follows)

Whole Grain Croutons

• 3 slices whole wheat bread, cut into large chunks
• 2 teaspoons extra virgin olive oil
• sea salt & black pepper

Garlic Tahini Dressing

• 3 tablespoons tahini
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic (about 2 cloves)
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Place kale in a large bowl and massage with 2 teaspoons extra virgin olive oil until all of the leaves are thoroughly coated. Allow kale to sit while you prepare the croutons and dressing.
2. Once prepared, drizzle kale with half of the Garlic Tahini Dressing and toss thoroughly to coat. Add additional dressing and toss again. Sprinkle cashew parmesan on the salad and toss again. Top with croutons and serve immediately.
3. Salad can also be dressed and kept at room temperature up to an hour before serving. Add croutons right before serving.

Whole Grain Croutons

1. Preheat oven to 400 F. Toss bread with extra virgin olive oil and season generously with freshly cracked sea salt and black pepper. Lay out on a parchment lined cookie sheet and bake for 15 - 17 minutes, until croutons are dark brown and crispy, stirring halfway through bake time to prevent burning.
2. Remove croutons from oven and allow to cool completely.

Garlic Tahini Dressing

1. Combine all ingredients in a small bowl and whisk to combine. If dressing is too thick, add water a teaspoon at a time to thin. If dressing is to thin, add additional tahini, a teaspoon at a time, and whisk to combine.

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