KAle CAesar Salad

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Serves 4

Ingredients

1 bunches kale, torn and stems removed

2 cups croutons

Oven dried tomatoes

½ cup bacon tempeh, diced

1 tbsp nutritional yeast

1 lemon, cut into wedges

Little Creek Caesar Dressing, as needed

Olive Oil Croutons

Ingredients

2 cups cubed bread, crusts removed

2 tbsp olive oil

1 tsp lemon zest, minced

1 tsp parsley, chopped

Sea salt & pepper TT

Preheat oven to 350℉. Line baking sheet with parchment paper.

Toss cubed bread in olive oil, salt and pepper. Bake in oven until golden brown and crispy. Remove from oven, toss with parsley, lemon zest, and reserve for salad.

Oven Dried-grape Tomatoes

Ingredients

20 grape tomatoes, halves

1 tbsp olive oil

Sea salt & pepper TT

Preheat oven to 300℉. Line baking sheet with parchment paper.

Place tomatoes skin down and drizzle with olive oil, salt and pepper.  Bake for 30 minutes, remove from oven and cool.




 
 

Pan fry tempeh until crispy, remove from heat and dice.

Place kale, croutons, tempeh and nutritional yeast in mixing bowl and toss with caesar dressing as needed.

Garnish salad with oven-dried tomatoes and lemon wedges.

Tips

If you find the kale to bitter, try adding in romaine lettuce to mix with the kale leaves.