Kale Caesar Salad with Garlicky, Lemony Tahini Dressing

This salad is a flavorful, nutrition-packed riff on a classic Caesar salad. I've swapped antioxidant-rich kale in for lettuce, fiber-filled whole grain croutons for white ones, and coated each bite in a rich, garlicky, lemony tahini dressing that's actually good for your heart.

The result is flavorful, filling, and packed with fiber, vitamins, and minerals. Best of all, you will feel full in a good way. I adore a classic Caesar salad but often feel pretty gross after eating one. This version carries none of the stomach cramps, bloating, sleepiness, or brain fog that can accompany a meal that's too rich. 

You can make the dressing in advance and store it in the fridge for a week or two in a glass jar with a screw on lid. My fridge is full of repurposed Bonne Maman jam jars holding a variety of dressings and sauces.

If you wish to make this salad vegan, replace the Parmesan cheese with nutritional yeast. 

If you want to turn this salad into a main, try adding roasted chickpeas (you can also use regular old cooked/canned chickpeas if you're in a hurry) or top with some ripe avocado slices.

Don't be intimidated by making the croutons. And if you have stale bread, so much the better as it's already dried out plus you're not wasting food. But if you're short on time, you can certainly use store-bought croutons in this salad, too.

Enjoy.

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Kale Caesar Salad with Garlicky Lemony Tahini Dressing
Serves 4

Ingredients

For the dressing

• 1/4 cup tahini
• 3 Tbsps fresh lemon juice (you'll need at least one lemon)
• 3 Tbsps organic olive oil
• 2 cloves garlic, pressed or minced
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1 tsp maple syrup
• 1 tsp Worcestershire sauce
• 2 Tbsps water
• Freshly ground black pepper

For the salad

• 1 bunch of kale, rinsed and dryed, thick inner ribs/stems removed
• 1/4 cup grated Parmesan cheese
• 1/4 cup roasted, salted pepitas (you can also used toasted almonds or pine nuts if you prefer)

For the croutons

• 2-3 cups of whole grain bread, cut into cubes
• 2 tsps organic olive oil
• Sea salt
• Dried oregano, thyme, and basil
• Garlic powder

Directions

1. Start making the croutons. Preheat the oven to 400° F. Lay the cubed bread out in a single layer on a baking sheet and bake for 8-10 minutes until crispy but not burnt. Turn off the heat and remove from the oven to cool.

2. Make the dressing. If you have a mini food processor, whiz all the ingredients in it until smooth. If not, combine all the ingredients in a small bowl and whisk until blended. Season with freshly ground black pepper to taste. If the dressing is too thick to pour, stir in a spoonful more of water.

3. Finish making the croutons. In a large bowl toss the toasted bread cubes with the olive oil and spices until well coated. Heat a cast iron pan over medium heat until shimmering then add the bread cubes and cook for 3-4 minutes, stirring frequently.

4. Prepare the salad. Roughly chop the kale leaves and place in whatever bowl you plan to serve the salad out of. Sprinkle the kale leaves with salt and massage them with your fingers until the leaves have turned a darker green and the volume of the kale has shrunk by about a third. Drizzle with the dressing and stir to coat. Add the croutons and pepitas (and optional roasted chickpeas or avocado) and stir again. Top with grated Parmesan cheese and serve.

You might also like:

Citrusy Kale Salad with Almonds & Dried Cherries

Creamy Polenta with Kale and Mushrooms

Kale & Brussels Salad with Toasted Almonds & Pecorino

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