Kale and Romain Caesar Salad with Sweet Potato*
I have been eyeing this caesar salad from Half Baked Harvest so I decided to try it out, with a few variations. I had to improvise with the salad dressing because I didn’t have all of the ingredients that she had in hers, but it still tasted exactly like a caesar, I was shocked! If you have been wanting to make a caesar dressing but don’t have some of those random ingredients, I highly recommend checking this recipe out because all of these ingredients totally worked. When you don’t have certain ingredients for a recipe I highly suggest trying to find a substitute because I guarantee it will still end up great! As she mentions, this salad is not your standard caesar but nevertheless great. The dressing can also be vegan, all you have to do is omit the cheese (even though that is the best part). Not difficult to make at all, and was really yummy!
Serves 3
*Adapted from Half Baked Harvest
3 Easy Steps:
Turn oven on to 400°F. Cut the sweet potatoes into thin slices, place on pan and drizzle with olive oil. Sprinkle chipotle powder and smoked paprika (add more if you want more heat). Place in oven and let cook for 20 minutes. After 20 minutes move sweet potatoes around pan/turn over to allow for even cooking. Continue to cook for another 20 minutes, and finish with the broiler for a few minutes to add crisp to the sweet potatoes.
Place salad dressing ingredients into a blender and mix until fully combined.
Assemble salad ingredients, pour dressing over and finish with salt, pepper and breadcrumbs (crouton substitute)
What you will need:
kale
romaine
2 tbsp olive oil
3 small sweet potatoes, sliced
Sprinkle of chipotle powder
Sprinkle of smoked paprika
1 Avocado
Bread crumbs
Salt and pepper
Dressing:
1/4 cup olive oil
1/4 cup cashews
2 lemon juice
2 tbsp dijon mustard
1 tsp apple cider vinegar
1 tsp soy sauce
1-2 garlic cloves, chopped
1 tbsp parmesan
Salt and pepper
