National Chicken Month 2022
Hearty oyster mushrooms provide the perfect plant-based alternative to chicken in this delicious Caesar Salad recipe.
Check out the recipe below and join the LIVE cooking demo on Friday, September 30th at 6:30 pm ET.
RECIPE
Jasmin's Kale Caesar Salad Recipe
Cook Time: 20 Minutes
Makes: 2 Servings
Special Tools
Blender
Food Processor
Ingredients
Kale Salad
2 Cup Oyster Mushrooms
2 Cups Kale
2 Cups Green Lettuce
½ Cup Chickpeas
½ Cup Croutons
½ Cup Crispy Onions
¼ Cup Red Onion
1 Tsp Olive Oil
Pinch of Salt
1 Tsp Italian Seasoning
1 Tsp Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Salt
½ Tbsp Umami Seasoning
1 Tsp Black Peppercorn
Cooking Spray Oil
Caesar Dressing
¼ Cup Soaked Sunflower Seeds
½ Cup Aquafaba
¼ Cup Olive OIl
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Salt
1 Tsp Lemon Juice
1 Clove Garlic
Preparation
Kale Salad
Heat oil in a cast iron pan. Once oil is heated add onions, chickpeas, garlic powder, onion powder, paprika, and salt. Cook until chickpeas are golden brown and onions are translucent. This should take about 3 mins. Once done, set to the side and allow to cool.
Heat oil in a cast iron pan. Once oil is heated add mushrooms and add umami seasoning. Pan sear mushrooms until golden brown on each side.
Finely chop kale. Place into mixing bowls and add a pinch of salt and half of the prepared Caesar dressing. Massage until tender.
Roughly chop green lettuce. Add to kale mixture and mix well.
Add chickpeas, croutons, Italian seasoning and mix until all ingredients are distributed evenly. Top with pan seared mushrooms. Garnish with black peppercorn.
Dressing
Add aquafaba, lemon juice, garlic powder, onion powder, salt to a blender. Blend for 30 sec. Slowly add in olive oil and increase speed. Blend for 1 minute. Add garlic and sunflower seeds. Blend for another minute or until the mixture is smooth.