Vegan Kale “Caesar” Salad

Vegan Kale “Caesar” Salad

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 1 bunch curly kale, destemmed and roughly chopped  @bouldinfoodforest

• 2 garlic scape flower bulbs, destemmed  @bouldinfoodforest

Dressing Ingredients:

• ¼ cup traditional hummus  @floreli.sunflower

• ⅓ cup cashew parmesan  @nutmonkeycheese

• 2 tablespoons chopped garlic scape florets

• Zest and juice of 1 lemon

• Salt and freshly ground black pepper, to taste

• Hot water, as needed (to thin)

Toppings:

• ½ cup sourdough crackers, crumbled  @the_sourdough_project

• Extra cashew parmesan  @nutmonkeycheese

• Fresh lemon juice, for finishing

Directions:

1. Add the chopped kale to a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the leaves with your hands for 1–2 minutes until the kale is broken down and lighter in color. 

2. In a small bowl, whisk together the dressing ingredients: hummus, cashew parmesan, garlic scapes, lemon zest, and juice. Add hot water a little at a time until the dressing reaches a pourable consistency. Taste and adjust with more lemon, salt, pepper, or garlic as desired. 

3. To assemble the salad, pour the dressing over the massaged kale and toss until well-coated. Sprinkle in a bit of extra cashew parmesan while mixing. 

4. Just before serving, top with crumbled sourdough crackers, another sprinkle of cashew parm, and a fresh squeeze of lemon juice.