Beluga Kale Caesar Salad Recipe

Guest Post By
Kali Cooking


About a year ago, we held our Green Flamingo salad bar in Brick Lane and I’ve been looking back at the recipes and salads recently. This was one of my favourites and I continue to make it regularly. It feels like a treat, but is full of good stuff like kale, cashews, lentils, and sourdough croutons. The fresh herbs give it a nice lift and the lemon, a touch of freshness.

The dressing requires a little pre-planning, but if you have a high speed blender then it’s no trouble at all, and it will last for about a week in the fridge. It makes a great condiment for other dishes. You can use it like mayonnaise, or thin it with a little olive oil and lemon and use it as a dressing for grain salads, or more simple leaf salads.  

Serves 2

100g kale
60g mixed leaves
120g uncooked, black lentils
½ fennel finely sliced
40g sourdough
10g fresh oregano
20g parsley
30g chopped, roasted pecans
juice half lemon juice
olive oil
salt & black pepper to taste 

Creamy cashew dressing

 50g cashews, soaked for 4 hours minimum
1 teaspoon Dijon mustard
1 heaped teaspoon capers
1 clove garlic
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
juice ½ 1 lemon
20g parsley
150ml water
150ml olive oil
salt to taste

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For the dressing, blend all the ingredients in a high powered blender until smooth and taste for seasoning.

Pre heat your oven to 160c. Cut the sourdough into 1inch chunks, drizzle with a little olive oil, a sprinkle of salt and toast. Pop them in the hot oven for about 20 minutes until they are golden and crunchy, but before they get too hard. They will continue to harden after they are out of the oven.

While they’re cooking, prep the rest of your ingredients. Cook your lentils in plenty of water for about 15 minutes until tender, drain, place in a bowl and dress lightly with olive oil and a pinch of salt while they’re still warm. Wash and chop your kale, massage with a squeeze of lemon and a splash of olive oil and until fully coated. Roast and chop your nuts and pick and chop your herbs.

Once the lentils have cooled, place everything in a large bowl. Add 4-5 tablespoons of dressing and mix well to coat everything evenly. Taste for seasoning, add more dressing if necessary and enjoy!


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