Kale Caesar salad with Yeshi Dressing

I’m super stoked to announce that I’ve teamed up with Yeshi Dressing to bring you the best kale cesar salad you will ever make - and I’m not just saying that because I have to! Rather than sell my soul and jump at any opportunity to collaborate with a brand, I specifically sought out Yeshi because they think like me - they have a product that is cognizant of many dietary needs and isn’t super processed, while also delivering a 10/10 in taste. 

I’m pretty particular about keeping food in its most whole form (or as close as possible) and avoiding the nastiness that is found in processed food. Yeshi dressing is a unique nutritional yeast-based creamy dressing that is free from gluten, nuts, dairy, and egg. I’ll say that again... free from the top food allergens. That means it will appease all of your friends and family members with their lists of food intolerances that rival Santa’s naughty list. Another reason why I love this dressing is because of the aforementioned nutritional yeast base. Nutritional yeast is a complete protein, meaning it contains all nine essential amino acids. This ticks the box for those that are vegan because you can get your protein intake without eating animal products or byproducts. 

But back to this recipe! Salad gets a bad reputation for being boring or lacking flavour. However, the textures in this salad come from bread crumbs, egg, and prosciutto to make it like no salad you’ve had before. This key here is to make crispy prosciutto, crunchy bread crumbs, and take advantage of the savory/nutty undertones of a quality parmesan cheese. You can certainly use this salad as a starter, but I suspect once you have it, you’ll quickly make it an entree. I like to top with boiled egg as well to cover my protein intake, and if you didn’t pick it up from the opening paragraph, you’d best believe we’ll be using some tasty Yeshi dressing!

Prep time: 10 min. Total time: 30 min Servings: 4-5 people

Ingredients: 

For the salad:

2 big bunches of kale 

½ cup of bread crumbs 

6-7 slices of prosciutto 

½ cup of grated parmesan cheese 

2 tbsp of olive oil 

1 boiled egg (if desired) 

Salt and pepper to taste 

Dressing:

½ cup of Yeshi’s Caesar salad dressing 

Instructions: 

Step 1: Preheat oven to 350 degrees 

Step 2: Remove the kale from the stems and place in a ice water bath to keep crisp 

Step 3: Make your bread crumbs: in your food processor, add your bread of choice and pulse several times until crumbs form. 

Step 4: Add your bread crumbs into a large pan with 2 Tbsp of olive oil, salt, and pepper until toasted. You want to stir constantly so that the crumbs do not burn. Transfer to a heat safe container to let cool. 

Step 5: Line a baking sheet with parchment paper and lay out your prosciutto flat. Bake for 15- 20 min until crispy. Once cool, chop or break into tiny bits. 

Step 6: Assemble your salad: Use paper towel to dry your kale, then add to your salad bowl. Sprinkle your bread crumbs, prosciutto, and parmesan cheese. Drizzle the yeshi dressing and toss. Top with boiled egg if desired.