Last Sunday night, I was craving a Caesar salad like no other. Unfortunately, I can’t eat dairy so the Parmesan-coated salad that I so craved was out of the question. Instead, I made my own version with kale subbing in for the classic romaine, and the dressing that tasted like a creamy caesar variety that you might get at an Italian restaurant. Not to mention, I toasted up some homemade croutons from sprouted grain bread.

Reading that description doesn’t make this salad seem as oh so good as it is but I promise you, it will curb your Caesar cravings any day. Full disclosure: As I was cooking, I didn’t measure the ingredients precisely but the amounts I recommend below are as close as possible to the actual measurements.

Serves 2.

Ingredients:
A bowlful of de-stemmed and chopped kale
Juice from 1 lemon
1/4 cup raw cashews
2 tblspns olive oil
1 tblspn apple cider vinegar
1 tspn dijon mustard
1 tspn Worchester sauce
2 cloves garlic
1 tblspn Nutritional Yeast (optional)
1 tspn sesame seeds
1 slice of your favorite bread, cubed and tossed with a drizzle of olive oil, salt, and pepper
Sea salt and pepper to taste

Directions:
-Mix cashews, lemon, oil, vinegar, Worchester sauce, garlic, Nutritional Yeast, salt, and pepper in a blender until creamy
-Broil the seasoned bread for 2 minutes in the broiler or until crunchy
-In a large bowl, mix together the kale, dressing, croutons, and sesame seeds
-Enjoy!