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Salads & Soups

Kale Caesar Salad

Kale Caesar Salad


1 cup raw cashews, quick soaked
1 tsp Dijon mustard
1 head roasted garlic
¼ tsp each sea salt and black pepper, plus more to taste
2 cloves fresh garlic (1 tbsp), chopped
½ cup capers, plus 2 to 3 tbsp brine juice from capers
1 lemon, juiced (2 tbsp)
3 to 4 tbsp Garlic Olive Oil
1 large bundle (8 oz) curly kale, chopped or torn
1 tbsp EVOO
2 tbsp Sicilian Lemon Balsamic
¼ cup Parmesan cheese
½ cup Pomegranate seeds
A hand slivered almonds


Start by roasting the garlic and quick-soaking the cashews (directions follow)

Add cashews, garlic and remaining dressing ingredients to a blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until its the consistency of Caesar dressing

Taste and adjust seasonings, adding more lemon or mustard for zing, or salt or capers for saltiness. Set aside.

Add kale to a large mixing bowl. Drizzle with olive oil and Sicilian Lemon Balsamic. Use hands to massage and remove some of the bitterness and soften texture.

Add desired amount of dressing and Parmesan cheese. Toss to coat and serve right away. Finish with pomegranate seeds and slivered almonds sprinkled over top.

To quick-soak the cashews
Pour boiling water over cashews. Let rest uncovered at room temperature for 1 hour then drain water.

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