Fresh And Crispy Kale Salad Recipes
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
FRESH AND CRISPY KALE SALAD
The only thing better than a homemade meal is a homegrown meal - and creating fresh and delicious salads using vegetables, fruits, and herbs grown in your own backyard is about as fresh as it gets when it comes to summer dining.
Provided by Mary Jenny
Categories Nuts
Time 15m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
- Slice kale into ½-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
- Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
- More recipe ideas are available online at pc.ca.
Nutrition Facts : Calories 983.4, Fat 78.6, SaturatedFat 9.3, Sodium 261.9, Carbohydrate 67.6, Fiber 8.4, Sugar 39.2, Protein 13.1
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