Winter, Salads

Crispy Kallette Caesar

Kalettes are a hybrid of sprouts and Kale, which is fine by me as I love them both. I think they are best served baked in the oven so the outer leaves go crispy. You could stop there and sprinkle a little nutritional yeast on top or tamari sauce, my tahini dressing also works well. Here I whipped up a Caesar dressing and topped it with crispy croutons and vegan parmesan.



2 160g bags of Kalettes or regular Kale

Handful of toasted croutons (shop brought or homemade)

2-4 tbsp. vegan parmesan

Caesar Dressing

½ cup cashew nuts soaked in boiling water for 1-2 hours

½ cup water

2 tsp rinsed capers

1 garlic glove

2 tbsp. nutritional yeast

Juice of 1 lemon

Grind of black pepper

1 heaped tsp Dijon mustard

1 tbsp. tamari sauce

1 tsp vegan Worcester sauce (optional)


  1. Pre heat the oven to 180°C
  2. Place the kalettes or kale on a lined baking tray, drizzle with the oil and rub into the leaves, sprinkle with salt and place in the oven, for 10-15minutes. Keep checking them as you don‘t want them to catch too much and tossing often.
  3. Meanwhile drain and rinse your soaked cashew and add to a high speed blender along with remaining dressing ingredients. Blitz for a few minutes until silky smooth. Check for seasoning, it may need a little more salt or lemon juice. If you like a thinner dressing add a little more water.
  4. When you kalettes are lightly crispy on the outside, remove from the oven and place on 2 plates. Drizzle with the dressing and top each with a small handful of crunchy croutons and a sprinkle of vegan Parmesan.

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