Red Meat Allergy Friendly Gluten Free Kale Caesar Salad
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Learn more →Ingredients
4 servings
For the croutons
- 3 cups gluten free bread, cut into ¾-inch cubes
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the dressing
- 2 pasteurized egg yolks
- 3 anchovy fillets, finely minced
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- ½ cup olive oil
- ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp black pepper
For the salad
- 1 large bunch lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp salt
For serving
- ¼ cup parmesan cheese, shavedChef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil, garlic powder, and 1/4 tsp salt on a large baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp at the edges. Set aside to cool.
- 2
Place the kale pieces in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
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