The Broccoli and Kale Caesar Salad from The Kitchn is a hearty, flavorful salad packed with roasted broccoli, kale, cannellini beans, golden croutons, parsley, and sunflower seeds. A creamy vegan Caesar dressing made with roasted garlic and cashews brings everything together for a satisfying, flavorful dish.
INGREDIENTS
For the croutons and salad:
- 4 ounces stale bread (about 1/2 medium baguette)
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 large head broccoli (about 1 pound), cut into florets
- 6 small cloves garlic, unpeeled
- 1 medium bunch kale (about 12 ounces), stems removed and leaves coarsely torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/4 cup tightly packed fresh parsley leaves, coarsely chopped
- 1/4 cup toasted sunflower seeds
For the dressing:
- 1 cup cashews, soaked in 1 cup of boiling water for 2 to 8 hours
- 3/4 cup low-sodium vegetable broth or water
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons capers
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
- Cut meat into one-inch cubes. Place the meat in a dish or large bowl, and coat with soy sauce, teriyaki sauce, wine, and steak seasoning.
- Chop the onion and bell peppers into large squares. Using your hands, mix them together and press to extract the juices. Combine the veggies with the lamb and marinade. Let it all marinate overnight in the fridge.
- Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.
- Grill the kabobs about 3-4 minutes per side, to your desired doneness. Enjoy!
