Gouda Cashew Kale Caesar
This cashew kale Caesar completely does a 180 on the traditional Caesar to deliver an ultra-cheesy, super nutty, crunchy, and sweet version that might just be better.
Servings 4 people
Ingredients
- 1/2 cup chickpeas drained. and dried
- 3 cup dino kale chopped
- 2 cups curly kale chopped
- 3 oz Artikaas 18 Month Aged Gouda
- 1 cup candied cashews
- 1 apple sliced thin, julianne, or diced
Gouda Caesar Salad Dressing
- 1/2 cup mayo
- 1 anchovy
- 1 small garlic clove
- 2 tbsp lemon juice
- 3 oz Artikaas 18 Month Aged Gouda
- 1 tbsp neutral flavored oil ie. avocado, canola, or vegetable
Instructions
Gouda Caesar Salad Dressing
- In a small handheld blender, add the mayo, anchovy, garlic clove, Artikaas Gouda, lemon juice, and oil. Blend until smooth. Season with a pinch of salt to taste, and feel free to thin the dressing with 1-2 tbsp of water if it is too thick.
Gouda Cashew Caesar
- To make the crispy chickpeas, place the drained and dried chickpeas on a sheet pan. Add a drizzle of olive oil and a pinch of salt, then toss to coat. Roast them in a 400°F oven for 25-30 minutes or air fry at 390°F for 10 minutes.
- While the chickpeas are crisping, remove the kale from the stems and roughly chop the leaves. Place the kale in the bowl, add a squirt of lemon juice, and massage the kale for 2-3 minutes to break it down.
- Add the desired dressing and 3 oz of grated Gouda. Toss to coat.
- Add in the cooked chickpeas, cashews, and apple. Serve immediately.