Farm Kale Caesar Salad

This is one of the most popular salads in our café – people come back for it again and again! In our twist on the classic Caesar, we’ve made a few clever swaps to turn it into a plant-based delight without losing any of the indulgent flavour. We use tempeh to create our own version of “facon” (a tasty vegan alternative to bacon – if you can’t find tempeh, tofu works too) and toasted sourdough croutons for crunch. The dressing is made with vegan mayo for that creamy Caesar vibe, or you can switch it up with a tahini-yoghurt blend for a lighter touch.

Takes 30 minutes

Serves 4

Ingredients

Salad

3 baby gem lettuces 600g / approx 8 cups chopped
100 g kale or baby kale approx 3 cups, packed
50 g capers drained (approx 4 tbsp)
300 g tempeh or tofu (approx 2¼ cups cubed)

Tempeh Marinade

4 tbsp tamari
2 tbsp apple cider vinegar
2 tsp maple syrup
2 tsp smoked paprika
1 tsp garlic powder
Pinch of salt

Sourdough Croutons

4 slices sourdough bread approx 150g / 3 cups cubed
2 –3 tbsp oil
1 tbsp tamari or soy sauce
Pinch of salt
1 tbsp mixed herbs

Dressing

Choose one:

Option 1:

75 g plant-based yoghurt approx ⅓ cup
25 g tahini approx 2 tbsp

Option 2:

100 g vegan mayo approx ½ cup

For both options:

20 ml caper brine approx 1 tbsp + 1 tsp
Pinch of black pepper

Instructions

Preheat the oven to 200°C (fan 180°C).

Prepare the tempeh “facon”:

Slice the tempeh into thin strips (around 3mm), then into matchsticks. Mix all marinade ingredients in a bowl, add the tempeh and toss to coat. Spread on a baking tray in a single layer. Bake for 10 minutes, give them a stir, then bake for another 5 minutes until slightly crisp.

Make the sourdough croutons:

In a bowl, mix the oil, tamari, herbs, and salt. Chop the sourdough into 1cm x 1cm cubes and toss them in the seasoned oil. Spread on a tray and bake for 5 minutes. Stir, then bake for a further 10 minutes until golden and crisp.
Remove tempeh and croutons from oven and allow to cool slightly.

Prep the greens:

Slice the base off the baby gem to release the leaves, then shred them thinly and place in a large bowl. (Tip: use a plastic knife to reduce browning). Tear the kale leaves from the stalks and roughly chop. Add both to the bowl. Add drained capers.

Make the dressing:

In a small bowl, mix the plant yoghurt and tahini or the vegan mayo with the caper brine and black pepper. Whisk until smooth and creamy. If it’s too thick, add a splash more caper brine.

Dress the salad:

Pour the dressing over the greens and toss well to coat everything evenly.

Top & serve:

Sprinkle generously with the crispy tempeh “facon” and sourdough croutons. Don’t mix them in too much – they’re best left on top like little flavour bombs waiting to be discovered!

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