Kale Caesar Salad

Ingredients

• about 8-10 large kale leaves, center ribs removed and chopped finely
• for the breadcrumbs:
• about 2 cups of torn sourdough bread (stale is best, but if you only have fresh that's okay)
• a drizzle of extra virgin olive oil
• 1 tablespoon of dried parsley
• 1 large pinch of red pepper flakes
• 1 clove of garlic, chopped
• salt and pepper, to taste
• for the dressing:
• 1/4 cup of olive oil
• 1/3 cup of vegan mayo (or regular mayo if you prefer)
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of whole grain dijon mustard
• 1 teaspoon of vegan (or non-vegan) Worcestershire sauce
• 2 cloves of garlic, pressed
• 1 teaspoon of apple cider vinegar
• 1/2 teaspoon of salt
• pepper, to taste
• for quick pickled onions:
• about 1/3 cup of thinly sliced red onion (I like to use a mandolin to get them really thin)
• 1/2 cup of red or white wine vinegar
• Method
• Start by pickling the onion:
• Place the sliced onion and vinegar together in a small bowl and set aside until your ready to assemble the salad.
• Make the breadcrumbs:
• Pre-heat the oven to 350°.
• Place the torn bread onto a sheet pan and toss with a drizzle of olive oil and season lightly with salt and pepper.
• Cook in the oven for 5 minutes for stale bread or for 10-12 for fresh bread. Watch this carefully because cooking times will vary depending on your oven / bread state. You want you bread to be toasted, just beginning to brown.
• Remove from the oven and allow to cool while you make the dressing.
• To make the dressing:
• In a medium bowl, whisk together all of the ingredients for the dressing. Taste and adjust the seasoning accordingly.
• Set aside (or refrigerate if it is going to be a while) until salad assembly.
• Finish making the breadcrumbs:
• Place the toasted bread and the parsley, red pepper, garlic, salt and pepper in a food processor. Pulse several times until you have a good even-sized breadcrumb mixture. Taste and adjust any seasoning accordingly.