Kale Caesar (vg) Recipe

Remove stems and massage kale

Wash kale leaves, dry thoroughly, remove and discard (or reserve for smoothies) the tough stems, and tear leaves into bite-size pieces. Place torn leaves in a large mixing bowl. Sprinkle 1/4 teaspoon fine sea salt over the kale and massage with clean hands for 2–3 minutes until the leaves soften and darken — this reduces bitterness and makes them easier to chew.

Blend base

In a blender or food processor add silken tofu, vegan mayonnaise, Dijon mustard, lemon juice, capers, nutritional yeast, garlic cloves, vegan Worcestershire, and the 1 teaspoon caper brine or soy sauce. Blend until smooth, pausing to scrape down the sides as needed.

Emulsify and season

With the blender running on low, drizzle in 3 tablespoons extra-virgin olive oil to emulsify. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a creamy but pourable consistency. Taste and adjust: add more lemon for brightness, more caper brine/soy for saltiness, or more nutritional yeast for cheesiness. Finish with 1/2 teaspoon freshly ground black pepper.

Crisp chickpeas

Preheat oven to 425°F (220°C). Pat canned chickpeas very dry with paper towels. Toss chickpeas with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and 1/2 teaspoon fine sea salt until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast chickpeas for 20–30 minutes, shaking the pan every 8–10 minutes, until they are deeply golden and crisp. Let cool slightly — they will continue to crisp as they cool.

Dress kale

Add 3/4 of the dressing to the massaged kale (reserve the rest to serve on the side). Using clean hands or salad tongs, toss and massage the dressing into the kale for 1–2 minutes so leaves are evenly coated and further softened. If needed, add more dressing a tablespoon at a time to reach desired coating.

Add components

Fold in halved cherry tomatoes (if using) and about two-thirds of the roasted chickpeas. Transfer to a serving bowl or divide among plates.

Finish and garnish

Scatter toasted pine nuts or chopped walnuts and the remaining chickpeas over the top. Grind additional black pepper to taste and serve with lemon wedges and the reserved dressing on the side.

To toast pine nuts or walnuts, heat a small dry skillet over medium heat. Add nuts and toast, stirring frequently, until fragrant and lightly golden — 2–4 minutes. Watch carefully to prevent burning. Remove from heat and cool before sprinkling on the salad.