Kale Caesar Salad

Kale Caesar Salad with gluten free croutons and non-dairy dressing

From Lake Austin Spa Resort’s chef Stephane Beaucamp

(Serves 4)

Salad ingredients

1 bunch of dinosaur kale, washed, stemmed and sliced

1 head of romaine lettuce, washed, stemmed and sliced

½ cup Caesar dressing (vegan)

¼ cup roasted chickpeas

Sea salt and freshly ground pepper

Caesar Dressing ingredients

3 lemons, juiced

¼ cup extra virgin olive oil

1 tbsp purified water

¼ tsp sea salt

1 ½ tbsp. Dijon mustard

2 tbsp flaxseed meal

½ cup walnuts, soaked in purified water for at least 10 minutes, then drained

2 cloves of garlic, chopped

Roasted Chickpeas

2 cups chickpeas / garbanzo beans, cooked

1 ½ tsp ground cumin

1 ½ tsp paprika

½ tsp cayenne pepper

1 tsp sea salt

½ lime, juiced

1 lemon, juiced

2 tbsp coconut oil, melted

Dressing

Blend all ingredients in a food processor.

Roasted Chickpeas

Preheat oven at 400 degrees and line a sheet pan with parchment paper.

Mix the spices and salt together in a small dish.

In a medium bowl, toss the drained garbanzo beans with melted coconut oil and half of the spice mixture.

Spread on the sheet pan and squeeze the lime juice and half of the lemon juice over the beans.

Roast them for 40 minutes, and let them rest for 10 minutes to cool down, then put them back in the oven for 10 minutes more until crunchy, then mix them with the rest of spices and lemon juice.

Final Salad

Toss lettuce and kale in a bowl with ½ cup of dressing or more to taste, make sure all leaves are coated with the dressing. Top with roasted chickpeas, flaxseed meal, salt & pepper. Add edible (no pesticide) flowers (Mexican mint marigold, dianthus, snapdragons, violas) for more color and taste.