Kale Caesar Salad
Kale is great for caesar salads. Other lettuces tend to be too delicate for the thick, creamy dressing featured in this recipe. Feel free to add bulk to the finished product with sweet and salty toppings. Dried fruit, toasted nuts, and roasted chickpeas fit in nicely.
| Yield: 4-6 servings | Time: 10 minutes |
Ingredients
2 large heads tuscan kale, stemmed and chopped
Dressing:
1/2 cup tahini
1/2 cup water
1 garlic clove or 1/2 tsp garlic powder
2 tablespoons olive oil
1 teaspoon Dijon mustard
4 tablespoons fresh lemon juice, (keep 1 separate)
1/2 teaspoon dried oregano
1/4 teaspoon salt
Pepper
optional toppings: yellow raisins, pine nuts, roasted chickpeas
Preparation
Place all ingredients except for the kale in a blender or food processor and puree until smooth. Add salt and pepper to taste as well as additional water if the dressing looks too thick.
Place the chopped kale in a bowl, squeeze on 1 tbsp lemon juice and a pinch of salt. Massage with clean hands to soften.
Pour dressing over and top with any items of your choice before serving.