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Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare the polenta croutons first. Whisk up the dressing and toss the kale next. Finally, chop and prepare the snap peas for the salad. Package each separately. Toss the croutons with the Kale caesar just before serving.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
A bright dressing with garlic scapes laces through fresh herbs & mozzarella with crispy snap peas.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
