Caesar Salad With Roasted Broccoli Rabe And Kale Recipes

ROASTED BROCCOLI AND KALE CAESAR SALAD

Steps:

• Prep. Remove the kale leaves from the stem. Chop into bite size pieces and soak in a bowl of cold water for 5 minutes. Strain and dry completely.
• Roast. Preheat oven to 425°F. Cut the florets of the broccoli into smaller bite sized pieces. Toss with 2 teaspoons of canola oil and salt. Spread onto half of a sheet pan so there is plenty of room between pieces.
• Cut the bagel into small cubes and toss with 1 1/2 tablespoons of white truffle oil and salt. Spread onto the remaining half of the sheet pan. Roast the broccoli and croutons for 10 to 15 minutes, until broccoli is well roasted and slightly charred on the 'leaves' and croutons are golden brown (see note.) After the croutons are golden brown, drizzle with the remaining 1 1/2 tablespoons truffle oil.
• Toast. Heat a cast iron pan over medium high heat. Cut the kernels of corn off the cob. Drizzle the remaining 1 teaspoon of canola oil over the pan. Add the corn and stir to coat with the oil. Cook for 5 to 7 minutes, stirring occasionally, until the corn is bright yellow and slightly charred.
• Assemble. In a large bowl toss the kale with the caesar dressing. If serving in a different bowl or platter, transfer the dressed leaves first before topping with the croutons, broccoli, corn and shaved parmigiano cheese. If preparing ahead, wait until serving to add the croutons.

KALE CAESAR SALAD

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

KALE, BROCCOLI & TOMATO CAESAR SALAD

Steps:

• Heat oven to 400 degrees. Spread baguette slices over a baking sheet and drizzle with olive oil. Flip slices and drizzle more olive oil. I mop up any extra olive oil that winds up on the baking sheet with the bread slices. Put in the oven for about 4 - 6 minutes, until the croutons are golden brown. Remove from the oven and flip over. Bake another 3 - 4 minutes and remove from oven. Grate 1 - 2 tablespoons of Parmigiano Reggiano and sprinkle over croutons. Return to the oven for another minute or two until the Parmigiano begins to melt. Remove from the oven and set aside to cool. Watch them carefully or they will disappear into the mouths of anyone passing through your kitchen.
• In a food processor or Mini-prep, whirl the garlic until finely chopped. To activate the maximum health benefits, let the garlic sit for 5 to 10 minutes before continuing with the dressing.
• Add anchovies to the food processor and whirl again to finely chop. Add Worcestershire sauce, mustard, and sriracha or Tabasco sauce, lemon juice and salt and pepper. Pulse to mix.
• Add 1/2 cup olive oil, either in a stream through the feeder tube, or directly into the bowl of the food processor or Mini-prep. Whirl the ingredients to form an emulsion. Add 1 T Kewpie mayonnaise and whirl again.
• Using your hands break half the croutons up into pieces. With a vegetable peeler, shave the remaining parmesan cheese into shards.
• Using your hands, toss the kale, shaved broccoli, tomatoes, Parmigiano Reggiano shavings and one half the croutons together in a large salad bowl. Add half the dressing and toss again, thoroughly coating the salad with the dressing. Taste and add more dressing as desired. Reserve any extra dressing for another use. Garnish with remaining croutons.

CAESAR SALAD WITH ROASTED BROCCOLI RABE AND KALE

Steps:

• Directions 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 2. Arrange the broccoli rabe and tomatoes on the baking sheet. Tear a piece of aluminum foil large enough to wrap the head of garlic up. Drizzle 1 Tbsp olive oil on top of the garlic, then wrap it up and transfer to the baking sheet. 3. Drizzle the remaining olive oil over the broccoli rabe and tomatoes. Season with salt and pepper. Transfer the baking sheet to the oven and roast until the broccoli rabe leaves are crisp and the tomatoes are blistered, 15-20 minutes (the garlic will be lightly golden and very sweet smelling). Let cool to room temperature. 4. Squeeze the garlic cloves from their skins into a medium bowl. Add the anchovies, and mash the mixture with a fork into a paste. Stir in the egg yolk, lemon juice, and mustard to combine. 5. While whisking constantly, slowly drizzle in the olive oil, mixing to make a thick, creamy dressing. Season the finished dressing with salt and pepper. 6. In a large bowl, toss the kale and red onions together. Add the dressing and toss well to coat (you may have leftover dressing, so start with a few Tbsp at first). Add the broccoli rabe and tomatoes and toss gently to combine. 7. To serve, divide into four even portions on plates. Garnish with a few turns of fresh black pepper and parmesan curls. Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

KALE CAESAR SALAD

Steps:

• Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
• Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
• Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
• In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.