This creamy cashew caesar salad dressing is even better then the original. The texture of the savory cashews mimics the crumbliness of parmesan cheese. Top with your favorite croutons and get ready for some happy taste buds.
For The Salad
• 1 Bunch Tuscan Kale, Cut Into Ribbons
• 1 Bunch Romaine Lettuce
• 1 Cup Thinly Sliced Red Cabbage
• 2 Radishes Thinly Sliced
• 1/4 Cup Onion Thinly Sliced
For The Dressing
• 1 Cup Cashew Soaked Overnight In 1 1/2 Cups Of Water
• 2 1/2 Tbls Dijon Mustard
• 3 Anchovy Filets (Optional)
• 1 Tbls Water
• 2 Tbls Lemon Juice
• 3 Gloves Garlic, Minced
• 2/3 Cup Olive Oil
• 1 Teaspoon Salt
• 2 Teaspoon Pepper
Make the dressing:
Drain the cashews and mix in the blender with dijon mustard, salt, pepper, anchovies, water and olive oil.
Blend until smooth and creamy (if it’s too thick, add a little lemon juice or olive oil).
Assemble the salad:
In a large bowl, combine the kale, lettuce and veggies with the dressing, then gently massage together with your hands.
Finish with croutons, salt, pepper and a squeeze of lemon juice.