Kale Caesar Salad

Season with a pinch of sea salt and mix again. Now sprinkle on the ‘Parmesan cheese.’ Serve immediately.

Kale Caesar Salad

Ingredients

For the Caesar Dressing:

• 1/2 cup raw cashews, soaked overnight, or placed in very hot water for about an hour
• 1/4 cup filtered water
• 2 Tbsp. extra-virgin olive oil
• Juice of 1 whole lemon (about 2-3 Tbsp.)
• 1 Tbsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1 small garlic clove (you can add another if you like it super garlic-y)
• 2 tsp. capers
• 1 tsp. dulse or kelp powder
• 1/2 tsp. fine grain sea salt and pepper, or to taste

For the Nut and Seed ‘Parmesan Cheese’:

• 1/3 cup raw cashews
• 3 Tbsp. pumpkin seeds
• 1 small garlic clove
• 1 Tbsp. extra-virgin olive oil
• 1/2 tsp. garlic powder
• Fine grain sea salt, to taste

For the Salad Base:

• 1 medium bunch lacinato/dinosaur kale, de-stemmed
• 2 small heads, or 1 large head of romaine lettuce

Direction

1. Soak cashews in a bowl of water overnight, or in hot (near boiling) water for about an hour. Drain and rinse.
2. Prepare the dressing: Add the cashews and all other dressing ingredients (except for the salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add a generous amount of sea salt to taste and adjust other seasonings, if desired. Set aside.
3. Prepare the ‘Parmesan cheese’: Add cashews, pumpkin seeds, and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Sea salt to taste.
4. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into an extra large bowl. Chop up the romaine lettuce into bite-sized pieces. Rinse and then spin dry. Place into bowl along with the kale.
5. Assemble: Add dressing onto lettuce and toss until fully coated. You may have extra dressing, depending on the volume of greens you are using, and how well-dressed you like them. You can store the extra dressing in a sealed container for 3-4 days in the refrigerator.
6. Season with a pinch of sea salt and mix again. Now sprinkle on the ‘Parmesan cheese.’ Serve immediately.
7. Makes 6-8 servings.

https://drpompa.com/recipes/kale-caesar-salad/