Please enter this blog post with an open mind.
This isn’t your regular iceberg lettuce, bacon, oil laden crouton, poached egg kinda salad but it is a much healthier, totally delicious vegan version that I think you might quite like! This recipe is more of a guideline as I tend to cook without recipes. Find what works for you and throw it in.
Don’t knock it till you try it, right?
Kale Ceasar Salad
Half a bunch of kale, finely chopped
lettuce/baby spinach, if you wish to bulk it out further
Roasted sweet potato, optional
2 slices of rye sourdough, toasted and chopped
Smoky mushroom ‘bacon’
5 large button mushrooms, finely chopped
1 tbsp rice bran oil
2 tbsp soy sauce
1/2 teaspoon smoked paprika
1 tbsp maple syrup
1/2 cup almonds, soaked in water for at least 1 hour, drained
1/2 cup water, more or less to thicken/thin
1/2 lemon juiced
1 tbsp dijon mustard
pinch of salt and pepper
1 medjool date (or maple syrup, or omit)
1 tbsp apple cider vinegar
- For the dressing, add all the ingredients into a high speed blender and blend until smooth. Set aside.
- For the salad. If you like kale raw, by all means leave it raw. I prefer mine cooked. You can steam it (I find this adds to much water to the kale) so my favourite way is to heat half a tbsp of rice bran oil in a non stick pan and sauté until slightly charred and crispy. Remove from pan and put it in a large mixed bowl.
- Using the same pan for the kale, make the mushroom bacon. Heat the oil on a medium heat and add the mushrooms. Add the soy, paprika and maple syrup and sauté the mushrooms until all the liquid is absorbed. Set aside.
- Add as much of the dressing as you like to the kale in the bowl, and toss to coat the leaves.
- Grab two pretty bowls and divide the dressed kale up, top with the roast sweet potato (if using), mushroom bacon and rye sourdough toasts. Drizzle with a bit more dressing if you desire. Enjoy!
- You could make tofu bacon (by simple slicing tofu finely and preparing the same way as the mushrooms) or some people even make rice paper bacon. Look it up..
- The dressing will keep in the fridge for 3 days. It would be nice on most salads or it is good drizzling sauce for roast veggies too!