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All Kale to the Caesar salad(Egg-less)

Yields4 ServingsPrep Time20 minsTotal Time20 mins

I've always absolutely loved Caesar salad even as a girl it was one of my salads of choice when we went out for dinner, the garlic-ier the better. I don't know what took me so long to make my own Caesar dressing other than the fact that I needed my caesar to be egg free and wheat free. I did use some sheep's milk cheese in this as it gives an unparalleled depth of flavour. Pecorino Romano is a very low lactose cheese, however if you must avoid all dairy, you could substitute vegan parmesan or another firm vegan cheese. Personally I don't do well with a lot of yeasts including nutritional yeast(plus I dislike the flavour of nutritional yeast) which is why I opted not to use it in place of the Pecorino, however it is worth a try. If you have followed me for some time you probably are aware that I am not a huge fan of lettuce in salads, but I love leafy greens in salads, such as kale. I recommend using Tuscan kale in this as its sturdy texture is perfect in this salad.

 1 Large Bunch Tuscan Kale, deveined and sliced in 1 inch ribbons
  cup Sprouted Pumpkin Seeds or Raw Pumpkin seeds, very lightly toasted
Caesar Dressing
 ¾ cup Extra Virgin Olive Oil
 2 Lemons, juiced
 2 tbsp Dijon Mustard
 5 Anchovy Fillets, rinsed
 4 Garlic Cloves
 ¾ cup Pecorino Romano, grated or Vegan Cheese
 Black Pepper, freshly cracked, to taste
 Sea Salt(if needed)

Place kale in a large bowl and set aside. Prepare the dressing according to the directions below and toss with the kale just before serving. Mix well and make sure that all of the kale is well coated. Just before serving top each individual portion with pumpkin seeds. The leftover salad will store in the fridge for up to 2-3 days.

Caesar Dressing

Place all of the dressing in a blender and blend until smooth, at least 2 minutes. Season with sea salt and pepper. Pour into a glass jar until you plan to dress and serve the salad.

Nutrition Facts

Serving Size 1 bowl

Servings 0