Of all the cookbooks I'm sharing this summer, Love Real Food is one of the books I am most excited about. I've known Kathryne (aka Cookie + Kate) for years- she was one of the first bloggers I connected with, primarily because our styles of cooking were similar. It's been exciting to watch her grow her site and now I'm beyond excited to hold a collection of her recipes in my hands. Love Real Food is a beautiful compilation of recipes that showcases Kathryne's approachable plant-based cooking.
I decided to share her kale Caesar salad. Caesar dressing is one of those sneaky items that you might think is vegetarian but thanks to anchovies, it's not. Kathryne whipped up a smooth and tangy tahini dressing that is the perfect vegetarian adaption. Add to that her trick for the perfect kale salad (salt massage!)) and you have one delicious kale caesar salad.
I don't like to vary too much from recipes I share from others but this salad lends itself well to a feel meal ideas. We eat a lot of salads-as-mains during the summer and I'm obsessed with this dressing now. This means this salad is on our weekly rotation!
Roasted Chickpeas: I like to make this salad a main by adding crispy chickpeas.
Bread: Kathryne uses multigrain bread but I also loved this salad with rye.
Wraps: I made M a couple lunch wraps using this recipe. I left off the croutons and add the salad in a wrap with mashed chickpeas.
As mentioned above, I love Kathryne's approach to vegetarian recipes. Her recipes are perfect for all members of the family, including those who love their meat. I'm excited to have her book on hand for weeknight dinners and weekend breakfast. Pop over to her site to read more about the book or check out a few more recipes from the book:
Sweet Potato Enchiladas
Peanut Butter Chocolate Chip Cookies
Almond-Blueberry Cake
This looks delicious! However, in the directions for the salad dressing, it mentions lemon juice, but lemon juice is not listed as an ingredient? How much lemon juice should be used (if at all)?
Ah, shoot- I've switched my system around recently and I keep losing ingredients! I added it to the ingredients- 3 tablespoons!
Looks soooo yummy!!
Rebecca
I got this cookbook because I enjoy Cookie & Kate blog, but have not yet had the opportunity to try any of the recipes. I'm actually reading the book through - it's good reading.
A small correction for you: the non-vegetarian ingredient in Caesar dressing is actually anchovies rather than sardines.
Ha- thanks for the correction. Goes to show how much I don't know about fish and meat 🙂
Thanks for this salad, which was a big hit at a potluck dinner picnic I attended. Love the tahini dressing!
I used purple curly kale and added thinly sliced radishes for a little color next to the romaine. Decided to make a vegan topping by grinding together pine nuts, lemon zest, nutritional yeast, and sesame seeds to use instead of the croutons and cheese.
Love your blog. A wonderful inspiration. Keep up the great work.
Erin, I don't know how I missed this post, but THANK YOU! I really appreciate it. Let's catch up soon. xo!
Hey! This looks delicious, and I can't wait to try it 🙂 ! Just wanted to let you know though that it's not actually vegetarian unfortunately. Parmesan cheese is always made with calf rennet (otherwise it can't be marketed as parmesan). I nearly cried when I fount this out, but thought you'd be interested to know.
Hi- actually, that's only in Europe. There are dairy companies in the United States making amazing parm from vegetarian rennet! Bel Gioso is one company (https://www.belgioioso.com/Products/Parmesan) and I believe Sartori Parm is also veg-friendly!