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Restaurants›August First›Lacinata Kale Salad [v] Recipe

Lacinata Kale Salad [v] Recipe

Inspired by August First

Time30m

Serves4

local kale, rainbow carrots, lentils, tahini caesar dressing, sesame breadcrumbs, lemon

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Ingredients

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Salad Ingredients

4 cups Lacinata kale

2 cups Rainbow carrots

1 cup Cooked lentils

2 tbs ReaLemon lemon juice

Tahini Caesar Dressing

1 cup Tahini

2 cloves Garlic, minced

2 tbs ReaLemon lemon juice

3 tbs Nutritional yeast

2 tbs olive oil

4 tbs Water

to taste Celtic sea salt

to taste black pepper

Sesame Breadcrumbs

1 cup Breadcrumbs

2 tbs Sesame seeds

1 tbs olive oil

1 tsp Watkins garlic powder

Method

Salad Preparation

1

Prepare the Kale

Wash the Lacinata kale thoroughly, remove the stems, and chop it into bite-sized pieces.

2

Prepare the Carrots

Peel and julienne the rainbow carrots into thin strips.

3

Combine Ingredients

In a large salad bowl, combine the chopped kale, rainbow carrots, and cooked lentils.

Dressing Preparation

4

Make Tahini Caesar Dressing

In a small bowl, whisk together tahini, minced garlic, lemon juice, nutritional yeast, olive oil, and water until smooth. Season with salt and black pepper to taste.

Sesame Breadcrumbs Preparation

5

Prepare Sesame Breadcrumbs

In a skillet, heat olive oil over medium heat. Add breadcrumbs, sesame seeds, and garlic powder. Toast until golden brown, stirring frequently.

Assembly

6

Assemble the Salad

Drizzle the tahini Caesar dressing over the salad ingredients and toss to combine. Top with toasted sesame breadcrumbs before serving.

7

Serve

Serve immediately, garnished with additional lemon wedges if desired.