Happy Hour Kale Caesar Recipe
organic kale, cashew nori caesar, focaccia crouton, fried caper, parmesan
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Ingredients
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Kale base
Cashew Nori Caesar dressing
Focaccia croutons
Toppings and finishing
Method
Kale prep
- 1
Prepare and massage kale
Rinse kale, remove tough stems, and tear into bite-sized ribbons. In a large bowl, season with a pinch of salt and pepper and drizzle with 1 tablespoon olive oil. Massage 2–3 minutes until leaves are softened and glossy.
- 2
Set aside
Let the kale rest while you prepare the dressing so flavors can mingle.
Cashew Nori Caesar dressing
- 3
Soak cashews
Place cashews in a bowl and cover with hot water for 15 minutes to soften.
- 4
Blend dressing
Drain cashews and blend with nutritional yeast, lemon juice, Dijon mustard, garlic, miso, water, and crumbled nori until smooth. Season with salt and pepper. If too thick, add more water, 1 tablespoon at a time.
Focaccia croutons
- 5
- 6
Bake croutons
Spread on a sheet pan and bake at 350°F (175°C) for 12–15 minutes, turning halfway, until golden and crisp.
Toppings and finishing
- 7
Fry capers
In a small skillet, heat 1 tablespoon oil over medium-high. Add capers and fry 1–2 minutes until crisp. Drain on paper towel.
- 8
Parmesan finish
Grate parmesan over a sheet of parchment; set aside to sprinkle over the salad just before serving.
Assemble
- 9
Toss the massaged kale with the cashew Caesar dressing until every leaf is lightly coated.
- 10
Top with warm focaccia croutons, crispy fried capers, and a generous dusting of parmesan.
- 11
Finish with a drizzle of olive oil and a pinch of salt and pepper to taste.