Hail Kale Caesar Salad

Torn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart an intense garlicky-lemon flavour. It’s a perfect rendition to a favourite salad to serve with grilled beef kabobs or steaks.
Yield 4 Servings Prep. Time 20 min Cooking Time ??? min Total Time 20 min


Here are the following ingredients:

  • 1 pkg (150 g) soft silken tofu (about ¾ cup/175 mL)
  • ¼ cup (60 mL) olive oil
  • 2 tbsp (30 mL) grated Parmesan cheese (approx)
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tsp (5 mL) EACH Dijon mustard and Worcestershire sauce
  • 2 cloves garlic, chopped
  • ¼ tsp (1 mL) salt
  • Fresh ground pepper
  • 6 cups (1.5 L) shredded trimmed kale
  • 4 cups (1 L) torn Romaine lettuce
  • Lemon wedges


Follow these cooking methods/directions: 1. Combine tofu, olive oil, Parmesan, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, salt and ¼ tsp (1 mL) pepper in a blender. Blend until smooth and well combined.  2. Pour ¾ cup (175 mL) of the dressing over kale in a large bowl; toss to coat. Transfer remaining dressing to a bowl. Cover and refrigerate kale mixture and remaining dressing separately for 30 minutes. 3. Add romaine lettuce and remaining dressing to kale mixture; toss well to combine. Divide salad evenly among 4 serving plates and garnish with additional Parmesan, lemon wedges and fresh ground pepper to taste.