Kite Hill's "Caesar" Salad
Print Recipe
Only in California. That’s what we said to ourselves after we tasted cheese… made from nut milk. That’s the specialty of Kite Hill, a line of fine plant-based (aka vegan) dairy products. We wrangled the recipe for their “Caesar” salad, which uses Kite Hill’s Soft Fresh Truffle, Dill & Chive nut cheese, from product development director Monte Casino. It will convince even the staunchest nonbelievers.
Ingredients
Garlic Croutons
1 loaf stale sourdough bread, cut into ½-inch cubes
1 teaspoon minced garlic
1 cup olive oil
2 tablespoons fresh thyme leaves
2 tablespoons chopped parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Dressing
4 ounces Kite Hill Soft Fresh Truffle, Dill & Chive cheese
6 tablespoons cold water
⅛ teaspoon minced garlic
2 tablespoons red wine vinegar
1 tablespoon chopped chives
¼ cup vegetable oil
¼ cup olive oil
Salt and freshly ground black pepper
Salad
Two 12-ounce bags baby kale
Directions
1. Make the Garlic Croutons: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the bread with the garlic, olive oil, thyme, parsley, salt and pepper. Toss until the bread is well coated.
3. Transfer the croutons to the prepared baking sheet and spread into a single layer. Bake until golden brown and dry, 10 to 15 minutes. Cool completely.
4. Make the Dressing: In a blender, pulse the cheese, water, garlic, vinegar and chives until fully pureed. With the blender running, gradually add the oils until the mixture is thick and emulsified, 2 to 3 minutes. Add salt and pepper to taste.
5. Make the Salad: To serve, divide the baby kale evenly among the plates, then top with a few tablespoons of dressing and a handful of croutons.
Garlic Croutons
405 calories
28g fat
32g carbs
7g protein
3g sugars
Dressing
180 calories
19g fat
0g carbs
3g protein
0g sugars
Salad
42 calories
1g fat
7g carbs
4g protein
2g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.