Smoky Kale Caesar (oil-free, nut-free, dairy-free)
This creamy nut-free Caesar dressing gets a hint of smokiness from smoked paprika. Try it mixed into a kale-lettuce combo Caesar salad!
Servings 4 or more people
Ingredients
- 1/2 cup precooked & cooled red or Yukon Gold potato see note
- 1/4 cup raw pumpkin seeds and/or organic sunflower seeds
- 1 small-medium clove garlic or 1/2 teaspoon garlic powder
- 2 teaspoons nutritionalyeast optional
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1 cup plain unsweetened nondairy milk
- 3 1/2 - 4 tbsp fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon vegan Worcestershire sauce optional
- 2-3 tbsp water if needed
Kale Caesar Salad
- 4-5 cups stemmed and julienned kale leaves see note
- Few pinches coarse ground or regular sea salt
- 4-5 cups julienned romaine lettuce leaves
- Croutons and lemon wedges for serving
Instructions
- Starting with 31/2 tablespoons lemon juice, combine all the dressing ingredients except the water in a blender (or in a deep cup if using an immersion blender) and puree until very smooth. Add water to thin the dressing if desired. Taste and add additional lemon juice and seasoning as desired. Toss the kale with about 1/2 cup of the dressing in a large bowl. Add a few pinches of coarse salt and let sit for 15–30 minutes to slightly wilt and soften the leaves. Add the lettuce leaves and 1/4 cup more dressing. Use tongs to work the dressing through the salad. Sprinkle with the croutons and season with salt and pepper. Sprinkle with extra smoked paprika (if using). Serve with lemon wedges. Any remaining dressing can be stored in fridge in airtight container for up to 6 days. Makes about 1 1/2 cups of dressing. Salad serves 4 or more.
Video
Notes
Potato Note: Use leftover potatoes in this dressing! Anytime you roast, boil, or steam potatoes, cook extra to have some ready for this dressing. Just a little potato really thickens the dressing.
Kale Note: If you are new to using kale in a Caesar salad, start with less - maybe just 2 cups, and make up the difference by using extra lettuce. This helps your palate adjust to the more assertive flavor of kale in the salad.
Recipe reprinted from Dreena’s Kind Kitchen by Dreena Burton.