Casper Kale Caesar Salad Recipe

There is nothing quite like casper kale. The texture and flavor is different from the other kales. I’m sharing a traditional caesar dressing recipe along with my version of a vegan caesar dressing.

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Casper Kale Cesar Salad

Author Kali Star

For caesar salad lovers, using casper kale is delicious!

Ingredients

• Capser Kale
• 1 Bulb Fennel
• 1/2 Avocado
• Capers
• Hemp Seeds
• Parmesan

Caesar Dressing (non vegan version)

• 1/2 Cup Avocado Oil
• 1/4 Cup Olive Oil
• 1/2 Cup Parmesan (optional)
• 1.7 oz. Oil Packed Anchovies (for vegan version use olives or pickled sea fennel)
• 3 Cloves Garlic
• 2 Lemons
• Black Pepper

Caesar Dressing (Vegan Version)

• 1/4 Cup Hazelnuts
• 1/2 Cup Olive Oil
• 1/4 Cup Water
• 1/2 Cup Nutritional Yeast
• 1/4 Cup Sea Fennel
• 1 Tsp. Tamari
• 2 Cloves Garlic
• 1/4 Tsp. Sea Salt
• 1/4 Tsp. Lemon Pepper
• 1 Juicy Lemon or 2 Small Ones

Instructions

1. Wash the casper kale leaves, spin and pat dry. Drizzle some olive oil over the leaves and massage the leaves to break it down.
2. Thinly shave one bulb of fennel with a mandoline. Place the fennel in a bowl and squeeze some lemon juice on top, then sprinkle a little chili flakes. Let it soak up the flavors. Alternatively, you can use shaved turnips, carrots, and or radishes.
3. Place the kale in a bowl. Toss with as much dressing as you need, to cover the amount of kale you have, and save the rest for later. Then add toppings of hemp seeds, shaved parmesan, sliced avocado, capers, and chili flakes. You can also add lemon rind. Add nutritional yeast if you’re not using parmesan.

Caesar Dressing (non vegan)

1. To make the dressing, blend everything except the parmesan. Blend it well, but make sure not to let it heat up. Otherwise you can take breaks in between blending it so that it’s smooth. Use up to 1/4 Tsp. of Black Pepper. Then blend in shredded parmesan cheese until smooth. Salt isn’t necessary, the ingredients are salty enough.

Caesar Dressing (vegan version)

1. Soak the hazelnuts in filtered water overnight. Then drain and rinse them.
2. Cut the lemon in half and juice both sides with a lemon squeezer.
3. Add all ingredients to a blender except the sea fennel. Blend until very smooth.
4. Add the sea fennel in and blend on a lower speed, until the sea fennel is blended in but still has a bit of texture.
5. Use this for puntarelle salad, romaine, little gems, or a dip for fresh veggies like carrots and cucumbers.
6. Add 1/4 Cup more water if you want a lighter dressing.

Notes

I used shaved fennel on top, because that's what I had at the time. Thinly sliced turnips or radishes are also perfect for this.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #casperkalecesarsalad