Our chefs' riff on a vegan Caesar salad is sure to check all the boxes. You’ll pair a base of kale, white beans, and roasted broccoli with a creamy dressing featuring vegan Worcestershire sauce, lemon, mustard, and nutritional yeast—a flavor powerhouse that helps simulate the nutty, cheesy flavor of Parm, minus the dairy. A shower of crispy garlic panko and ciabatta toast points complete the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 tablespoon
Nutritional Yeast
4 ounce
Kale
1 teaspoon
Garlic Powder
1 teaspoon
Korean Chili Flakes
4 tablespoon
Vegan Mayonnaise
2 teaspoon
Dijon Mustard
1 tablespoon
Worcestershire Sauce
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Lemon
1 unit
Broccoli
1 unit
Cannellini Beans
10 ounce
Diced Skinless Dark Meat Chicken
Salt
Pepper
Olive Oil
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Zest and quarter lemon. Drain and rinse beans.
• Toss broccoli on a baking sheet with 2 tsp olive oil (4 tsp for 4 servings), salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned, 15-20 minutes.
• Place kale in a large bowl; add a drizzle of olive oil (large drizzle for 4 servings) and a pinch of salt. Using your hands, massage until leaves are tender, 1-2 minutes.
• Heat a drizzle of olive oil (large drizzle for 4 servings) in a small pan over medium-high heat. Add panko and cook, stirring, until golden brown, 2-3 minutes. • Remove from heat. Stir in lemon zest, half the garlic powder, half the nutritional yeast, a pinch of salt, and pepper. Transfer to a small bowl.
• In a second small bowl, whisk together mayonnaise, mustard, remaining garlic powder, remaining nutritional yeast, ½ tsp Worcestershire sauce, and juice from one lemon wedge (1 tsp Worcestershire sauce and juice from two lemon wedges for 4 servings). (Save any remaining Worcestershire sauce for another use.) Set aside.
• Halve ciabatta and toast until golden brown. • Lightly drizzle cut sides with olive oil. Halve on a diagonal.
• To bowl with kale, add broccoli, beans, and dressing; toss to combine. Taste and season with salt and pepper if desired. • Divide salad between plates. Top with toasted panko and as many chili flakes as you like. Serve with ciabatta points and remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.