Kale Salad After Gennaros Recipes

20 BEST KALE SALADS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kale salad in 30 minutes or less!

SHAVED KALE AND ROOT VEGETABLE SALAD

Steps:

• For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
• For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
• In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.

THE BEST KALE SALAD

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.

KALE SALAD (AFTER GENNARO'S)

Steps:

• If raisins are very large, snip them in halves. Put raisins in a small bowl of boiling water and reconstitute. Toast the pine nuts on the stovetop or in the microwave. Allow to cool. If time permits, saute a whole, crushed garlic clove in the olive oil. Remove clove when it is light brown, reserving the oil. If there is not time for this step, heat the olive oil briefly in the microwave before the next step. When raisins are plump and soft, drain most of the water and add vinegar to raisins. In a large bowl, toss the kale with the hot oil so it wilts a bit, then add vinegar/raisin mixture and season with salt and pepper to taste. Divide kale onto 4 plates. Sprinkle each plate with 1/4 of the toasted pignoli. Top with finely grated ricotta salata and serve.