Not too long ago I had to prepare my first Kosher meal for a special event. For the first course, the clients requested a kale caesar salad, but since the meal had to be kosher, that meant no eggs or cheese. Caesar salad is made from an aioli base, which includes eggs, and is seasoned with grated parmesan…how would I achieve the same flavors without using those ingredients? Luckily, I found the perfect vinaigrette! Since I myself am not on a kosher diet, I added in the Parmesan for my salad…what can I say? I love my cheese!
**Helpful tips and common mistakes
Caesar salad is great because it’s simple yet full of flavor. It’s usually a heavier salad with the mayo, anchovies, and cheese, but this vinaigrette lightens it up. To make it even healthier, choose kale instead of romaine lettuce.
I skip the store-bought croutons which can be full of preservatives, and make my own at home. It’s incredibly easy to make, simply toss and season the bread and bake. To make them even more special, use sourdough bread to give another flavor element to the salad.
You can top the salad with chicken, shrimp, steak, salmon, or serve with just the croutons for a side salad. The tangy dressing is well-balanced with the grated Parmesan and dijon mustard, creating a delicious caesar salad. Lunch is served!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.