Vegetarian Kale Caesar Salad
Elevate your salad game with this vibrant Vegetarian Kale Caesar Salad—a nutrient-packed twist on the classic Caesar. This hearty, flavor-packed recipe combines tender kale leaves massaged with a creamy, zesty dressing featuring lemon juice, Dijon mustard, and vegetarian Worcestershire sauce for that signature tang. Homemade golden-brown croutons made from crusty baguette lend satisfying crunch, while a generous sprinkle of freshly grated Parmesan cheese brings the perfect savory finish. Ready in just 35 minutes, this quick and easy vegetarian salad is ideal as a standout side or a light, wholesome main. Whether you're craving a healthier take on a favorite or looking to impress guests, this kale Caesar delivers bold flavor and wholesome goodness in every bite! Perfect for kale enthusiasts and Caesar salad lovers alike.
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Recipe Information
Ingredients
- 8 cups kale
- 3 tablespoons lemon juice
- 1 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- 2 cloves minced garlic
- 1 teaspoon vegetarian Worcestershire sauce
- 1 cup Parmesan cheese, grated
- 0.5 loaf baguette
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash and thoroughly dry the kale leaves. Remove the tough stems and chop the leaves into bite-size pieces.
Place the chopped kale in a large salad bowl.
To prepare the croutons, slice the half loaf of baguette into 1-inch cubes.
In a mixing bowl, toss the bread cubes with 2 tablespoons of olive oil, a pinch of salt, and some black pepper.
Spread the bread cubes in a single layer on a baking sheet and bake in the preheated oven for 10-15 minutes, until golden brown and crunchy.
While the croutons are baking, prepare the dressing. In a medium bowl, whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, mayonnaise, minced garlic, vegetarian Worcestershire sauce, and 3/4 cup of the grated Parmesan cheese until smooth.
Season the dressing with salt and black pepper to taste.
Once the croutons are ready and lightly cooled, add them to the kale in the salad bowl.
Drizzle the dressing over the kale and croutons, then toss everything together until the kale is well-coated with dressing.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the salad.
Serve the salad immediately for the best texture and flavor.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
