KALE & ROMAINE CAESAR

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A plant based caesar dressing that is better than the original

Enjoy : )

INGREDIENTS:

FOR THE SALAD:

1 bunch Tuscan kale, cut into ribbons

1 bunch romaine lettuce

1 cup thinly sliced red cabbage

2 radishes thinly sliced

1/4 cup onion thinly sliced

FOR THE DRESSING:

1 cup cashews soaked overnight in 1½ cups of water

2½ tablespoons Dijon mustard

3 anchovy fillets (optional)

1 tablespoon water

2 tablespoons lemon juice

3 cloves garlic, minced

⅔ cup olive oil

1 teaspoon salt

2 teaspoon pepper

DIRECTIONS:

Make the dressing: Drain the cashews and mix in the blender with Dijon mustard, salt, pepper, anchovies, water, and olive oil. Blend until smooth and creamy (if it’s too thick, add a little lemon juice or olive oil to loosen the mixture). Don’t over blend, the dressing will become too thick.

Assemble the salad: In a large bowl, combine the kale, lettuce and veggies with the dressing, then gently massage together with your hands. Finish with croutons, salt, pepper, and a squeeze of lemon juice.