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Kale Caesar Salad with Tempeh Croutons
Elevate your salad game with this vibrant Kale Caesar Salad, a delightful twist on the classic. This dish brings together the robust and nutrient-rich kale, a creamy homemade Caesar dressing, and crispy tempeh croutons that add a satisfying crunch. The earthy notes of the kale harmonize beautifully with the umami-rich dressing, creating a symphony of flavors that invigorate your palate. Packed with protein and bursting with fresh ingredients, this salad is perfect as a light lunch or a hearty side dish that will leave you feeling energized and satisfied. Historically, the Caesar salad has roots in the early 20th century, created in Tijuana, Mexico, and has since evolved into various interpretations, including this delightful and health-forward version.
Servings: 4
Ingredients
- Kale
- 1 large bunch, stems removed and leaves chopped
- Tempeh
- 8 oz, cubed
- Olive oil
- 3 tablespoons, divided
- Garlic
- 2 cloves, minced
- Lemon juice
- 2 tablespoons, freshly squeezed
- Dijon mustard
- 1 teaspoon
- Worcestershire sauce
- 1 teaspoon
- Anchovy paste
- 1 teaspoon (optional)
- Parmesan cheese
- 1/4 cup, grated
- Salt
- to taste
- Pepper
- to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, toss the cubed tempeh with 1 tablespoon of olive oil until evenly coated. Spread the tempeh cubes out on a baking sheet in a single layer.
- Bake the tempeh for 15 minutes, or until golden and crispy, flipping halfway through to ensure even browning.
- While the tempeh is baking, prepare the Caesar dressing. In a small bowl, whisk together the minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste (if using). Gradually whisk in the remaining 2 tablespoons of olive oil until the mixture is well combined and creamy. Stir in the grated Parmesan cheese, then season with salt and pepper to taste.
- In a large salad bowl, add the chopped kale. Drizzle the prepared dressing over the kale and massage it into the leaves for about 2-3 minutes until the kale is well-coated and tender.
- Once the tempeh is done baking, let it cool slightly before adding it to the salad as 'croutons'.
- Gently toss the salad to distribute the tempeh croutons evenly, then serve immediately.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 280 • Fat: 18g • Carbs: 18g • Protein: 14g • Sodium: 550mg • Sugar: 1g
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