Sick of kale Caesars? Toss this together.
I used to like a kale Caesar as much as the next vegetarian. But its ubiquity has ruined it for me. Now, no matter how much I massage those leaves or make sure my dressing is nice and punchy (thank you, garlic), I find myself missing good old lettuce.
I often want more from a salad, too. If meat eaters can bastardize their Caesars with chicken or shrimp, I can add seasonal ingredients such as, say, asparagus and peas.
That's just what Welsh chef Gaz Oakley does in his new book, "Vegan 100" (Quadrille, 2018). While many of the recipes are too complicated for this column's weeknight focus, his Asparagus and Kale Caesar Salad strikes the right balance of interesting (flavors) and straightforward (technique).
You may notice that there's still kale in the mix. But rather than shred it and eat it raw, you blanch it with the asparagus and peas, wilting the greens so that they offer a soft counterbalance to the lettuce's crunch. Grilled slices of ciabatta add heft, the dressing gets nutty depth from nutritional yeast, and coconut bacon brings even more crunch plus a touch of smoky flavor.
You can buy the coconut bacon, but it's super easy to make, and so good it is my favorite homemade bacon substitute. Unlike with kale salad, I don't think I'll ever get sick of it, either.