KALE SALAD
Refreshing Kale Salad made with crisp kale, sweet apples, shredded carrot, toasted almonds, sharp white cheddar and a vibrant lemony vinaigrette. So much goodness in every bite!
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
- Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
- Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
- Whisk dressing again then pour over salad. Toss well to evenly coat.
- Serve within a few hours for best results.
Nutrition Facts : Calories 286 kcal, Carbohydrate 17 g, Protein 7 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 11 mg, Sodium 108 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 17 g, ServingSize 1 serving
THE BEST KALE SALAD
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g
20 BEST KALE SALADS (+ RECIPE COLLECTION)
Step up your lunch game with these incredible kale salads! From lemon parmesan to ginger carrot to Caesar, these recipes are all so nutritious and delicious.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a kale salad in 30 minutes or less!
Nutrition Facts :
CELERY VICTOR SALAD
At Inga's Bar in Brooklyn, this special salad is prepared in a professional kitchen with the resources to create its many components on a rolling basis. But the chef Tirzah Stashko's exacting recipe can produce restaurant-worthy results at home if you set aside time to tackle its parts in advance. Inspired by the classic dish created by Victor Hirtzler, the chef at San Francisco's Hotel St. Francis from 1904 to 1926, Ms. Stashko's dish is more audacious: While Mr. Hirtzler braised celery until sweet, subtle and succulent, Ms. Stashko bolsters the softened stalks with bitter greens and piquant mustard seeds, then slicks them with mashed anchovies, capers and garlic. There is nothing subtle about it, but the complexity of each bite will validate your efforts.
Provided by Alexa Weibel
Categories project, salads and dressings, appetizer, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Prepare the stock for the braised celery and scallions: In a large pot, heat 2 tablespoons olive oil over medium-low. Add the carrots and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a boil over high. Once it comes to a boil, reduce the heat to medium-low and simmer until the carrots are soft and impart their sweetness, about 30 minutes. Strain liquid, discarding solids, and return to the pot.
- While the stock simmers, make the pickled mustard seeds: In a small pot, combine the vinegar, mustard seeds, sugar, shallot and salt. Stir to combine, then cook over low heat, bubbling very gently, until mustard seeds are plump, about 15 minutes. Let cool until room temperature, then refrigerate until chilled. (Makes 1/2 cup; see Tip.)
- As the stock continues to simmer, make the anchovy-garlic paste: Finely chop the anchovies and capers, occasionally smashing and spreading them using the flat side of your knife, until they start to form a paste. In a small bowl, stir together the anchovies and capers with the garlic, red-pepper flakes and olive oil until combined. (Makes 1/4 cup.) Refrigerate until serving.
- Continue preparing the braised celery and scallions: Once the carrot stock has been cooked and strained, squeeze the lemon quarters over the carrot stock, then plop the squeezed pieces into the stock. Add the thyme, garlic, black peppercorns, bay leaves and salt. Bring to a simmer over medium.
- Once it simmers, cook the celery: Add the celery in two batches, one layer at time, simmering until tender, about 10 minutes per batch. (Cooked celery should bend a little, when lifted with tongs, without going totally limp.) Using tongs, transfer celery to a wide, shallow dish that can hold the celery, scallions and braising liquid.
- Cook the scallions in the stock: Add the firmer scallion whites and cook 2 minutes, then add the more tender scallion greens, and cook another 2 minutes, until all scallion pieces are tender. Add scallions to the cooked celery. Strain the stock over the scallions and celery, discarding the solids, and let the mixture cool at room temperature, about 30 minutes. Cover and refrigerate until chilled, at least 1 hour or, ideally, overnight. (The braised vegetables will continue to absorb flavor but retain texture; they'll keep, refrigerated, up to one week.)
- To serve, strain the braised vegetables. (Reserve the liquid to use as a stock; poach fish in it, add to soups, stews or pasta, or dip bread in it.) Slice the celery and scallions on a sharp angle into 1 1/2-inch-long segments, then add them to a very large bowl. Add the spigarello, Parmesan, parsley and reserved celery leaves, plus the anchovy paste and the sherry vinegar mixed with olive oil; toss to coat. The salad should have the right balance of salt, acid and heat, with no ingredient overshadowing the other. Season with extra vinegar or olive oil, if needed.
- Plate the salad, mounding in the center of the plate. Dot with 2 to 3 very small spoonfuls of mustard seeds, to taste, and serve immediately.
EASY KALE AND SALMON SALAD
A great choice for lunch or dinner, this easy kale and salmon salad is topped with buttery toasted panko and Pecorino Romano cheese.
Provided by AmandaLeann
Categories Kale Salad
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add bread crumbs; cook and stir until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl. Reserve skillet.
- Mash garlic cloves in a small bowl into a paste. Whisk in 1/3 cup Pecorino Romano cheese, olive oil, lemon juice, and pepper flakes. Season dressing with salt and pepper.
- Combine kale and dressing in another bowl; toss to coat. Let sit for 5 minutes.
- Season salmon with salt and pepper. Place in the skillet over high heat; cook for 2 to 3 minutes on each side. Remove from the heat and break into pieces.
- Top kale with salmon, toasted bread crumbs, and 1 tablespoon Pecorino Romano. Drizzle remaining 1 tablespoon olive oil over top and add avocado slices and everything bagel seasoning.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 30.8 g, Cholesterol 76.2 mg, Fat 35.1 g, Fiber 7.3 g, Protein 31.8 g, SaturatedFat 9.8 g, Sodium 382 mg, Sugar 0.5 g
KALE OR SPIGARELLO SALAD RECIPE
Provided by Maverick19
Number Of Ingredients 12
Steps:
- Place the currants in a small microwaveable safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in a salad bowl to cool. When cool, add 4 Tbsp of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to form a light dressing. Add the Spigarello and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature, for 10 minutes. In a ten inch nonstick pan, heat the remaining 2 Tbsp olive oil over medium heat. Crack the eggs into the pan and cook slowly, the way you like them. Sunny side up is best. Season the eggs with salt and pepper and sprinkle the yolks with the parmigiano. Toss the salad one more time. Divide the salad among the serving plates, slide an egg over the top of each, and serve
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
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12 FAVORITE KALE SALADS (PLUS TIPS!) - COOKIE AND KATE
From cookieandkate.com
- Remove the ribs. Regardless of which variety of kale you choose (they all make great salads), you’ll first want to remove the tough ribs from the leaves.
- Chop the kale. Then, you’ll want to chop the kale into pretty small, bite-sized pieces. Eating kale salads made with pieces of giant kale is mighty awkward.
- Sprinkle with salt. Next, transfer the kale to a serving bowl and sprinkle it lightly with sea salt (salt helps cut the bitter flavor of kale).
- Massage the kale. Yes, this step sounds ridiculous, but it makes all the difference. Reach into the bowl with (clean) hands and start grabbing handfuls of kale.
- Dress the kale. Drizzle in a bold dressing and massage that into the leaves so the kale is lightly and evenly coated with dressing (this is important!).
- Toss well. Now is the time to toss in additions like toasted nuts, grated/crumbled cheese and/or chopped raw fruits and veggies. If you have time, let the salad marinate for ten minutes before serving.
- Strawberry Kale Salad with Nutty Granola Croutons. Gluten free. “I just found this recipe yesterday and made it right away. This is hands down one of the best salads I have ever had!
- Anything-Goes Kale Salad with Green Tahini Dressing. Gluten free and vegan. “Made this salad last night and it was delicious! The tahini dressing was very good.
- Mexican(ish) Kale & Quinoa Salad. Gluten free. “Phenomenal salad. One I will make again and again, and will share with my friends and family. Thanks so much, Kate!”
- Deb’s Kale Salad with Apples, Cranberries and Pecans. Gluten free. “OMG this is the second kale salad recipe I’ve tried from this blog and I think I had a new favourite vegetable!
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