Caesar Salad Made With Kale

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For the kale lovers out there (uh..not so much on this side), here is a light Caesar salad made with tofu croutons.

 

  • 1 lb. extra firm tofu, cut in 1 inch pieces
  • 1 tbsp. olive oil
  • pinch of sale
  • 1/4 cup panko crumbs
  • 1 large bunch of kale, stems removed

Toss the cubes with the oil and salt in a medium bowl. Season with fresh ground pepper. Pour the panko crumbs in a small bowl and toss in the tofu ( in batches) until completely coated. Arrange on a parchment lined baking sheet and bake until golden – 15-18 minutes.

Wash the kale and pat dry. Thinly slice the leaves then transfer to a large bowl. Wash your hands. Now, with your hands scrunch the leaves to tenderize and drain any excess liquid.

Dressing

  • 1/2 of 350 g pkg of silken tofu, completely drained
  • 1/3 cup grated parmesan
  • 2 garlic cloves
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Worcestershire sauce
  • pinch of salt
  • 1/2 cup dried cherries
  • 2 tbsp. grated parmesan

Combine the silken tofu with 1/3 cup of the parmesan, garlic, lemon juice, 2 tbsp. Dijon mustard, Worcestershire and salt in a processor. Blend until smooth.

Drizzle over the kale and toss to coat completely and sprinkle with the cherries and remaining parmesan.

I jokingly said “sorta/kinda yummy”, but I know you will love it.

Bonnie

This post was posted in Salads

Kale and Toasted Pine Nuts

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Kale has become the new “hot” food to consume and this might be a great way to ‘try it out’ if  you have not tasted it OR did not care for the way it was prepared for you. The amount of Kale will cook down so don’t be scared.

  • 4 bunches of kale
  • 1/4 cup coconut oil
  • 1 red onion, peeled and chopped
  • 2 garlic cloves, minced
  • scant 1/2 cup pine nuts, toasted

 

Fold each leaf in half, cut stem away from the crease. Tear the leaves coarsely.

Heat the oil in a large pot. Add the onion and garlic. Saute until onion is soft (about 6 minutes). Add half the kale, packing slightly until it wilts. Add the remaining kale and half of the pine nuts, Toss until the kale is tender and still a bright green.

Transfer to a bowl and sprinkle the remaining pine nuts over.

Now, was I right? Tastes pretty good? You betcha!

 

Bonnie

This post was posted in Vegetable dishes