Shredded Kale Caesar Salad
This Caesar swaps romaine for shredded kale and builds its creamy dressing with capers, white miso, Dijon, and lemon. Garlic-herb ciabatta croutons and dairy-free Parmesan bring richness and flavor, with a lemon wedge for extra zip.
Nutritional facts
Protein
7g
Carbs
30g
Calories
670kcal
Fat
59g
Ingredients
Kale, Ciabatta Bread, Extra Virgin Olive Oil, Vegan Mayonnaise, Lemon, Vegan Parmesan, Spice, Parsley, Dried, Lemon Juice, Butter, Garlic, Capers, Miso Paste, Dijon Mustard, Garlic Powder, Onion Powder, Nutritional Yeast, Black Pepper
Contains soybeans, milk, mustard, wheat, cereals containing gluten (Barley).
Reviews
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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