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paleo, kale caesar salad, gluten free

Kale Caesar Salad (grain and dairy free, paleo)

  • Author: Katja from Savory Lotus
  • Yield: 3-4 servings 1x

Scale

Ingredients

For Dairy Free Parmesan:

  • 1/2 cup raw cashew
  • 2 tbsp nutritional yeast (like this)
  • 1/2 tsp sea salt

For Dressing:

  • 2 egg yolks
  • 2 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 6 anchovy filets (I use these)
  • 2 cloves garlic
  • several grinds of fresh black pepper
  • sea salt, to taste
  • 1/2 cup extra-virgin olive oil OR avocado oil

Garnish:

  • pomegranate seeds

Instructions

  1. Remove hard stem from leaves of kale and place leaves on top of each other. Roll into a tight cigar-looking tube and slice in thin ribbons.
  2. Place kale ribbons into large bowl and add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and salt. Massage the kale for about 2 minutes. It should start to turn a rich, greener color. Set aside.
  3. To make dairy free parmesan: Process cashews, nutritional yeast, and salt in a food processor until you have a coarse, even consistency- like crumbly parmesan cheese. Set aside.
  4. To make dressing, combine all dressing ingredients except olive/avocado oil into a food processor and process until smooth. With the food processor running, VERY slowly pour the 1/2 cup of oil through the hole in the top of the processor. A very slow pour is the trick to a thick and creamy dressing.
  5. To assemble kale caesar: Toss massaged kale with desired amount of dressing. Garnish with pomegranate seeds and dairy free parmesan. Enjoy!