Kale Caesar Salad

Name: Kale Caesar Salad
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Quorn Vegetarian Fillets; 1 Cos lettuce, roughly chopped; Small bunch of kale, stems removed and roughly chopped; ½ a small loaf of crusty bread, torn into chunks; 1 can of chickpeas, drained, rinsed and thoroughly dried; ½ teaspoon of smoked paprika; 1 teaspoon of dried oregano; Olive oil; For the dressing:; 1 tbsp mayonnaise; 1 tbsp Dijon mustard; 1 tbsp capers; 1 garlic clove, grated; 2-3 tbsp lemon juice; 1-2 tbsp olive oil; Salt and pepper

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A bowl of Caesar salad made with kale and cos lettuce topped with Quorn Veggie Fillets, chickpeas, and croutons.

A meat-free take on the classic salad! Try our Kale Caesar Salad for a delicious start to a meal or a lighter dinner on its own. Made with Quorn Veggie Fillets, our Caesar salad recipe is a healthier way to enjoy this flavourful dish. Mix and serve our Kale Caesar Salad tableside for mid-century stateside flair, or enjoy it al fresco on a warm evening for a simple and tasty summer meal!

Salad Recipes Vegan & Vegetarian Fillets & Pieces Recipes Healthy Vegetarian Recipes Quorn Vegan & Vegetarian Recipes

Serves 4

90 mins

Easy

227 cals
(Per serving)

4.9g of fat

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

4 Quorn Vegetarian Fillets
1 Cos lettuce, roughly chopped
Small bunch of kale, stems removed and roughly chopped
½ a small loaf of crusty bread, torn into chunks
1 can of chickpeas, drained, rinsed and thoroughly dried
½ teaspoon of smoked paprika
1 teaspoon of dried oregano
Olive oil
For the dressing:
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp capers
1 garlic clove, grated
2-3 tbsp lemon juice
1-2 tbsp olive oil
Salt and pepper

Method

Preheat the oven to 200˚c / 180 ˚c fan/gas mark 6.
Mix the chickpeas in a bowl with a tablespoon of olive oil and some salt and pepper. Pour into a parchment-lined baking tray in a single layer, and bake for about 45 minutes until crisp, giving them a shake every now and then.
Add the torn bread to a separate baking tray, and drizzle with olive oil, salt and pepper. Roast in the oven for 15-20 minutes, turning every 10 minutes or so, until golden and crisp.
Place the Quorn Fillets in a bowl, and add 2 tablespoons of olive oil, smoked paprika, dried oregano and season with salt and pepper. Massage into the fillets well to coat.
Heat a griddle pan over a high heat, and add the fillets. Cook until charred on both sides and hot through in the middle. Remove from the heat and slice into strips.
Mix all the dressing ingredients together in a jar, and pour half over the kale leaves. Use your hands to massage the dressing in for a few minutes.
Add the Cos lettuce, croutons, and chickpeas, and the rest of the dressing, mixing thoroughly.
Serve onto plates, and top with the sliced fillets.