Vegan Kale Caesar Salad With Sourdough Croutons

Hannah Kaminsky

Vegan Kale Caesar Salad With Sourdough Croutons

Lightly crisping the kale in this classic salad adds texture and toasty notes to this otherwise bright, greens-forward meal. 

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Serves: 4
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A light starter—bright with sharp acidity and tempered by the cooling, creamy foil of cheesy dressing and hearty croutons—this classic Caesar kale salad from The Everyday Vegan Cheat Sheet cookbook is a foolproof start to any meal. 

What you need:

3 slices sourdough or country-style bread, sliced into 1-inch cubes
6 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon salt, divided
6 cups curly kale, stems removed and roughly chopped
1 tablespoon white or chickpea miso paste
1 tablespoon Dijon mustard
1 teaspoon soy sauce
¼ cup nutritional yeast
¼ cup lemon juice
½ teaspoon ground black pepper

What you do:

  1. Preheat oven to 400 degrees. In a medium bowl, add bread and toss with 1 tablespoon of olive oil, garlic powder, and ¼ teaspoon of salt. Mix well to coat. Transfer to a quarter sheet pan and bake 10 to 12 minutes, stirring halfway through, until golden-brown and crisp.
  2. Set aside and reduce oven temperature to 375 degrees. In a large bowl, add kale and drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon salt. Spread into a single layer on a half sheet pan. Bake 8 to 10 minutes, until edges are crisp  and inner leaves are bright green and tender. Let cool to room temperature.
  3. In a medium bowl, whisk miso, mustard, soy sauce, nutritional yeast, lemon juice, and pepper. Slowly stream in remaining ¼ cup oil, beating vigorously until smooth and creamy.
  4. In a large serving bowl, add kale and toss with croutons and dressing, until coated and serve.
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