• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Kale Caesar With Brussel Sprout Croutons

May 5, 2020 4 Comments

Serves 4

Vegan Caesar Salad

Caesar is the mother of all salads, vegan or not. But especially vegan! Who can deny a briny, lemony, creamy, garlicky dressing? I think the reason that Kale Caesars in particular are so popular (besides the fact that it sounds like “hail, Caesar” I suppose), is that the acidic dressing really breaks down the kale’s mask of toughness, revealing its true, velvetty nature. It still retains its crunch and heartiness but after the massage it’s, well, relaxed a bit! This dressing uses nori as a seasoning, adding that ocean flavor to the mix. I love roasted Brussels instead as croutons, for their toasty crunch. If you’d like to add protein, toss in some chickpeas or top with tempeh or tofu, a chickpea cutlet or even some storebought fake chick’n sliced up. Avocado, of course, never hurts either. 

This is originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money.

Recipes Notes

~ Lacinato kale is my fave for salads because its at once crunchy and a little more delicate than other kale varieties. But use what you got!

~ And yeah you can totally just use this dressing on romaine, too. Like, duh, why not. Just skip the massaging part

~ If you don’t have a highspeed blender like viamix or blendtec, you can make this using a regular blender. Soak cashews them overnight first, or, if you don’t have that kind of time, boil in water for 30 min and drain. You will have to scrape down the sides with a rubber spatula and give your blender a rest from time to time, and it could take like 5 minutes to get it totally smooth. Just be patient.

Ingredients


For the brussels:
1 lb brussels, quartered
2 to 3 tablespoons olive oil
1/2 teaspoon salt


For the dressing:
3 cloves garlic
1 cup whole unroasted cashews
1/2 sheet nori, torn to pieces
1/4 cup tablespoons nutritional yeast
3/4 cup water
1/4 cup fresh lemon juice
1 tsp whole grain dijon mustard
3/4 teaspoon salt
Several dashes fresh black pepper

For the salad:
1 lb lacinato kale, rough stems removed, torn into 2 inch pieces or so

Optional:
Roasted pepitas or sunflower kernels for garnish
Sliced lemon for squeezing

Directions

1 – Preheat the oven to 425 F for the brussels. Line a large baking sheet with parchment paper and set aside. 

2 – Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 15 minutes, until lightly browned. No need to flip them, just let ‘em roast.

3 – Make the dressing. Place garlic in a high-speed blender and pulse to chop up. Add remaining ingredients and blend until completely smooth, about a minute, scraping down the sides with a rubber spatula every now and again. 

4 – Pour about 3/4 of the dressing into a large mixing bowl. Add the kale and massage it into the dressing for about a minute. Don’t be afraid to really get in there like you’re kneading dough. 

5 – Top with roasted brussels and drizzle on more dressing. Finish with seeds, a little extra black pepper and serve with a lemon!

Filed Under: Easy AF, Gluten Free, Salad, Sides, St. Patrick's Day, Summer

GET PPK IN YOUR INBOX!

Previous Post: « Strawberry Lemonade Cupcakes
Next Post: BBQ 5-Spice Tempeh Mushroom Tacos »

Reader Interactions

Comments

  1. pib

    May 19, 2020 at 4:11 pm

    Dearest Isa,

    “1/4 cup tablespoons nutritional yeast ”

    How many cupspoons or tablecups is this?

    Eternal love,
    pib.

    Reply
  2. Sarah Brammer-Shlay

    May 24, 2020 at 3:27 pm

    Would miso be an ok substitute for Nori?

    Reply
  3. wobble man

    December 30, 2020 at 6:34 am

    You had me at Brussels sprouts and Caesar! This is by far my favorite dressing! Thanks for the recipe!

    Reply
  4. Sarah

    October 25, 2021 at 11:57 pm

    This recepie rules! I definitely had less greens to dressing ratio; how long do yall think this stuff can last in the fridge?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Zomberoni Pizza Faces! Remember these? 🧟‍♀️ Pepperoni eyes, cashew cheeze sauce, pepper mouth and caper teeth. What’s not to love? Oh right, the fact that they will tear you from limb to limb leaving only a bloody oven mitt in the middle of the kitchen floor. Just search “pizza” on theppk.com to get the recipe.  #veganpizza #veganhalloween
Load More... Follow us

Copyright © 2023 Isa Chandra Moskowitz