Kale Caesar salad

Serves 4-6

Adapted from America’s Test Kitchen: Vegan For Everybody

Salad

I pound curly kale, stemmed and cut into 1 inch pieces

4 cups of baguette cut into 3/4 inch cubes

3 tablespoons of extra virgin olive oil

1/4 teaspoon pepper

1/8 teaspoon salt

Dressing

6 tablespoons vegan mayonnaise

2 tablespoons nutritional yeast

2 tablespoons lemon juice

2 tablespoons capers (rinsed)

2 teaspoons white wine vinegar

2 teaspoons vegan Worcestershire sauce

2 garlic cloves, minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons extra virgin olive oil

Preparation:

1. For the salad: Place kale in large bowl , cover with warm tap water (about 110 degrees) and let sit for 15 minutes. Drain and dry thoroughly.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Toss baguette pieces with oil, pepper and salt in a bowl. Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes. Set and let cool completely (15 minutes). Croutons can be stored at room temperature for up to 24 hours.
3. For the dressing: In a food processor or blender, combine mayonnaise, nutritional yeast, capers, vinegar, Worcestershire sauce, garlic, mustard, salt and pepper, until smooth—about 30 seconds. With blender or food processor still running, slowly add oil until emulsified. Toss kale with dressing in large bowl and refrigerate for at least 30 minutes and up to 6 hours. Toss salad with croutons and serve