Vegan Kale Caesar Salad

This vegan Kale caesar is an updated version of the classic American caesar salad. There’s not much to to the original recipe other than lettuce, bread croutons, and a (nonvegan ) caesar dressing, so a revamp is welcome. When I first made this with only kale, I found it to be a bit too overpowering. The combination of kale and romaine lettuce is perfect, allowing the other flavors to shine through. This recipe, easy though it is, also offers further shortcuts.

Serves: 4

Spiced chickpea croutons

1 tablespoon olive oil

15-to 16-ounce can chickpeas, drained and rinsed

1 teaspoon salt-free seasoning blend (such as Frontier or Mrs. Dash)

1/4 teaspoon garlic salt or garlic powder

Freshly ground pepper to taste

Dressing

• 1/3 cup vegan mayonnaise or coconut yogurt


• 1 tablespoon olive oil


• 1 tablespoon lemon juice


• 1 teaspoon Dijon or spicy mustard


• 1 teaspoon vegan Worcestershire sauce (or 1 teaspoon Bragg liquid amines)


• 1/4 teaspoon garlic salt or garlic powder


• 2 tablespoons homemade Vegan Parmesan-Style Cheez
  
  or store-bought vegan Parmesan, plus more for topping

Greens

8 leaves lacinato (dinosaur) kale

1 small head romaine lettuce

Heat the oil in a small skillet. Add the chickpeas and sauté over medium-high heat until they’re touched with golden brown spots here and there, stirring frequently, about 7 minutes. Sprinkle in the salt-free seasoning, garlic salt, and pepper, and sauté for another minute or so. Once they’re done to your liking, remove the chickpeas to a plate so they can cool.

Meanwhile, combine the dressing ingredients in a small bowl and whisk together until smooth. Set aside.

Strip the (clean, of course) kale leaves off the stems. Cut into narrow ribbons and place in a mixing bowl. Rub a little olive oil onto your palms and massage the kale until it softens and turns a brighter shade of green. This should take less than a minute.

Remove the stem end from the lettuce and cut into narrow ribbons crosswise. If some of the ribbons are too long, give them one cut int the opposite direction. Add to the bowl with the kale and toss together.

Pour the dressing onto the kale and lettuce and stir in until everything is evenly coated.

Spread the kale and lettuce mixture onto a serving platter. Sprinkle with some extra vegan Parmesan, and top with the chickpeas.

Serve at once, passing around some extra vegan Parmesan for topping individual servings, if you’d like.

• Here are more raw kale salads.

from Vegan & Vegetarian Recipes: VegKitchen.com http://ift.tt/1OJ0WB6