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Surf and Turf Kale Caesar
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Surf and Turf Kale Caesar

Prep Time 10 minutes
Cook Time 30 minutes
Soaking Cashews 4 hours
Total Time 45 minutes
Servings 2

Ingredients

  • 3/4 lb strip steak
  • 8 large shrimp
  • salt & pepper
  • 1 romaine heart
  • 4 large kale leaves
  • 1 batch vegan caesar dressing see below
  • 1/4 cup croutons
  • 2 wooden kebab skewers

Caesar Dressing, adapted from Oh She Glows

  • 1/4 cup raw cashews soaked 4 hours
  • 1 1/2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Instructions

For the Dressing:

  • Soak cashews in a bowl of water for a few hours or over night. Drain and rinse.
  • Add the cashews and all other dressing ingredients into a high-speed blender, and blend on high until the dressing is super smooth.

For the Salads:

  • Clean and prepare the romaine and kale. Remove the kale stems and discard. Shred leaves into bite size pieces. Repeat with the romaine.
  • Heat grill to high heat and soak skewers in water.
  • Grill the steak for 8 minutes per side, or until medium. Remove from grill and let sit for 10 minutes covered with aluminum foil while shrimp cooks.
  • Thread shrimp on skewers and grill for 3 minutes per side until cooked through.
  • Toss the kale and romaine in the caesar dressing. Add the croutons and toss once more. Slice steak into strips and place on top of greens topped with a shrimp skewer.