Cannellini Kale Caesar

Name: Cannellini Kale Caesar
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 large bunch of kale (washed dried and torn into bite size pieces); 1 400g tin cannellini beans; 150 g radishes (finely sliced); 75 g sourdough croutons; 2 garlic cloves (minced); 2 tbsp olive oil; 50 g nutritional yeast; 75 g caesar dressing; ½ lemon (juiced); Sea salt & black pepper; 4 tbsp vegan mayonnaise; 50 g vegan cheese (grated); 2 tbsp nutritional yeast; ½ lemon (juiced); 1 tsp Dijon mustard; 1 garlic clove (minced); Generous amount of freshly ground black pepper and sea salt

Ingredients

Salad

1 large bunch of kale washed dried and torn into bite size pieces
1 400g tin cannellini beans
150 g radishes finely sliced
75 g sourdough croutons
2 garlic cloves minced
2 tbsp olive oil
50 g nutritional yeast
75 g caesar dressing
½ lemon juiced
Sea salt & black pepper

Vegan Caesar Dressing

4 tbsp vegan mayonnaise
50 g vegan cheese grated
2 tbsp nutritional yeast
½ lemon juiced
1 tsp Dijon mustard
1 garlic clove minced
Generous amount of freshly ground black pepper and sea salt

Method

Sourdough Croutons

Preheat oven to 180℃. Roughly tear 3 slices of sourdough bread into bitesize pieces, drizzle with olive oil and rub through minced garlic. Bake in the oven for 12-15 minutes until golden and crispy.

Caesar Dressing

To make the dressing, place all the ingredients in a food processor and blitz until smooth and creamy. Adjust seasonings if necessary.

Kale Salad

Place the torn kale in a large salad bowl, drizzle with lemon juice season with sea salt and massage with your hands for a few minutes until it softens and wilts. Drain and rinse cannellini beans. Finely slice the radishes and add to the salad bowl.

Assembly

Add the crispy croutons to the salad and drizzle the caesar dressing over the top and toss well to combine. Season with additional salt and pepper to taste.

Back to recipes

Prep Time: 15

Cook Time: 15

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