All Kale Caesar Food

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KATIE'S BIG KALE CAESAR BY SUNNY



Katie's Big Kale Caesar by Sunny image

This salad is inspired by my co-host Katie Lee Biegel and her big salads.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 14

8 cups shredded kale
1 tablespoon fresh lemon juice
1 romaine heart lettuce, thinly shredded
1/4 cup salted hulled sunflower seeds
10 to 12 cherry tomatoes, halved lengthwise
1 avocado, cut into chunks
2 to 3 handfuls Parmesan crisps, crushed into bits
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 teaspoon lightly dried parsley (I like Gourmet Garden)
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper

Steps:

  • Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
  • Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
  • Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.

KALE CAESAR SALAD



Kale Caesar Salad image

Provided by Anne Burrell

Categories     appetizer

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 11

Extra virgin olive oil
4 cloves garlic, smashed
Pinch of crushed red pepper
2 slices of day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated Parmigiano
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
Kosher salt
1 bunch of kale, tough stems removed, cut into ribbons

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 CAESAR SALAD



Kale Caesar Salad image

Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.

Provided by Kim's Cooking Now

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 12

½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 oil-packed anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 bunch kale, ribs removed and leaves torn into pieces
1 cup Caesar salad croutons
2 tablespoons shaved Parmigiano-Reggiano cheese

Steps:

  • Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
  • Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 21.1 g, Cholesterol 16.5 mg, Fat 25.7 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 790.5 mg, Sugar 2 g

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