Vegan Caesar Salad with Kale and Fried Croutons

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

Ingredients

For the sauce:

For the croutons:

For the salad:

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