Vegan Kale Caesar Salad

This is my go-to alternative caesar dressing, its very very good and never disappoints. I love it because you can make a bunch at the start of the week and it will still be great by the end of the week (if it’s lasted that long!)

You can make it non-vegan and top with regular parmesan cheese (and if you are vegan use a vegan parm). Croutons are optional, but always encouraged. Sometimes I add celery for extra crunch if I don’t have any bread on hand, I know it’s not the same, but still tasty.

Now go make some salad!! 

INGREDIENTS:
1 bunch of curly kale, ribs removed and cut into ribbons 
1 garlic clove pressed
1/4 cup tahini 
1 teaspoon tamari 
1 tablespoon apple cider vinegar 
1 teaspoon dijon mustard (if you have a different mustard around, go for it!) 
juice of 1/2 lemon, plus more to taste 
salt and pepper to taste 

DIRECTIONS:
In a medium bow, mix together 1 clove or garlic, 1/4 cup tahini, 1 teaspoon Tamari, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard, and the juice of 1/2 lemon. Season with salt and pepper and add 1 tablespoon of water at a time to thin the dressing (no more than 3 tablespoons). It should be a creamy dressing, but not too thick - similar to a caesar dressing consistency. 

Massage the kale with 1 tablespoon of olive oil in a large bowl, until it’s softer - 30 seconds to a minute should do it. 

Add your dressing and toss together with tongs or massage again with your hands to ensure everything is mixed well. Taste and adjust seasoning adding more salt/lemon as needed. 

Top with sesame seeds, croutons, or parmesan - you don’t have to choose you can use all three!