This Aged Gouda Cashew Kale Caesar Salad is a delightful fusion of flavors and textures. Featuring nutrient-rich kale, crispy chickpeas, sweet apple slices, and candied cashews, this salad offers a harmonious blend of cheesy, sweet, and earthy notes. The highlight is the Vintage Lot 18-month aged Gouda Caesar dressing, which adds a rich, nutty flavor to this classic recipe. Made with our award-winning cheese and crowned World's Best Gouda, it's a perfectly balanced and irresistibly delicious meal.

aged gouda caesar salad dressing


Servings 4-5 people

  • 1/2 cup chickpeas, drained. and dried
  • 3 cup dino kale
  • 2 cups curly kale
  • 3 oz Vintage Lot 18 Month Aged Gouda, finely grated
  • 1 cup candied cashews
  • 1 apple, sliced thin, julienne, or diced

Aged Gouda Caesar Salad Dressing

  • 1/2 cup mayo
  • 1 anchovy
  • 1 small garlic clove
  • 2 tbsp fresh lemon juice
  • 3 oz Vintage Lot 18 Month Aged Gouda, grated
  • 1 tbsp neutral flavored oil ie. avocado, canola, or vegetable


Aged Gouda Caesar Salad Dressing
  1. In a small handheld blender, add the mayo, anchovy, garlic clove, Vintage Lot 18 Gouda, lemon juice, and olive oil. Blend until smooth. Season with a pinch of salt to taste, and feel free to thin the dressing with 1-2 tablespoons of water if it is too thick.
Aged Gouda Cashew Caesar
  1. 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, and toss to coat. Either roast in a 400℉ oven for 25-30 minutes or air fry them at 390℉ for 10 minutes.
  2. While the chickpeas are crisping, remove the kale from the stems and roughly chop the leaves. Place the kale in a bowl with a squirt of lemon juice and massage the kale for 2-3 minutes to break it down.
  3. Add the desired dressing and 3 oz of grated Gouda. Toss to coat.
  4. Add the cooked chickpeas, cashews, and apple. Serve immediately.

kale caesar salad recipe

18 month aged gouda