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Vegan Caesar Salad with Kale and Fried Croutons

  • Prep time
    20 minutes
  • Cooking time
    3-4 minutes
  • 4 portions

Ingredients

For the sauce:

  • 1/4 cup tahini;
  • 1/4 cup of water;
  • Juice of half a lemon;
  • 1 tablespoon of Dijon mustard;
  • 2 teaspoons of capers, without brine;
  • 1/2 clove of raw or roasted garlic.

For the croutons:

  • 4 slices of quinoa bread, diced;
  • 1 tablespoon of olive oil;
  • 1/2 teaspoon of dried herbs (basil, oregano, thyme, rosemary, to taste);
  • 1 tablespoon of food yeast (optional, but gives a good "cheese" taste);
  • Salt and pepper to taste.

For the salad:

  • 4 cups of coarsely chopped kale;
  • 1 cup of chopped red cabbage;
  • 1 cup small tomatoes, and any other colorful vegetable to taste.

Preparation

For the sauce:

Put all the ingredients in the blender and reduce to a creamy sauce. Use a mixing foot as needed. Set aside.

For the croutons:

Put all the ingredients in a bowl. Mix well to coat bread pieces with oil and spices. In a non-stick pan, roast the bread for 3-4 minutes over medium heat. Turn over or just mix, and continue cooking for another 3-4 minutes until the croutons become slightly crisp. Set aside and let rest for a few minutes (the croutons will become crisper while cooling).

For the salad:

Assemble: in a large bowl, pour half the sauce over kale and red cabbage. Mix thoroughly with the hands, until the sauce is well distributed and the kale is tender.

Add small tomatoes, croutons and the rest of the sauce. Serve immediately.

*Recipe and picture courtesy of Caroline Huard