Chefs Salad With Kale Food
CHEF'S SALAD WITH KALE AND POTATO CROUTONS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil on a rimmed baking sheet; season with salt. Bake until the potatoes are browned on the bottom, about 10 minutes. Remove from the oven, flip the potatoes and sprinkle with the cheese and half of the scallions. Return to the oven and continue baking until the potatoes are golden brown and crisp, 6 to 7 more minutes. Remove from the oven and toss to coat the potatoes in the melted cheese.
- Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, potatoes and the remaining pickles. Serve with the remaining dressing.
Nutrition Facts : Calories 580 calorie, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 85 milligrams, Sodium 2070 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 30 grams
KATIE'S BIG KALE CAESAR BY SUNNY
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
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.
MAUI KALE SALAD WITH SWEET ONION DRESSING
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Provided by Sheldon Simeon
Categories Salad Picnic Kale Cabbage Peanut Potato Cranberry Quick & Easy Onion Hawaii Soy Free Dairy Free Wheat/Gluten-Free Vegan Vegetarian
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
- When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.
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19 BEST KALE RECIPES AND IDEAS - FOOD & WINE
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- Chickpeas and Kale in Spicy Pomodoro Sauce. Chef Missy Robbins of Brooklyn's Lilia restaurant swaps chickpeas for pasta in her riff on spicy pomodoro. She finishes the dish with a shower of fresh herbs and salty pecorino cheese.
- Kale-and-Shiitake Fried Rice. This comforting, vegetable-packed rice is infused with ginger. It's best made with day-old rice to absorb all the flavorings.
- Chow Fun with Roast Pork and Kale-Tomato Salad. Chow fun noodles are the base for this unconventional dish, from chef Sheldon Simeon, that's topped with roast pork and a tangy kale salad and served with a buttery broth.
- Sweet Brown Rice Risotto with Kale and Cremini. "Despite its name, sweet brown rice isn't sweet," says chef Marco Canora of Hearth in New York City. Instead, this short-grain glutinous rice resembles whole-grain sushi rice.
- Squash-and-Kale Toasts. Chef Steven Satterfield of Miller Union in Atlanta is a huge fan of kale — especially when it's combined with sweet roasted squash.
- Kale Caesar with Fried Chickpeas. This tangy Caesar salad from F&W's Justin Chapple is topped with light, airy, and super-crunchy pan-fried chickpeas. Get the Recipe.
- Pork-and-Kale Soup with Sizzling Puffed Rice. "I love food that makes noise," says chef Edward Lee. When F&W challenged the Top Chef Season 9 contestant to make a fast dish with pork, kale, and white wine, he created a deeply flavorful soup, then added crumbled crispy rice cakes that crackle as they hit the broth.
- Kale Rice Bowl. In this simple rice bowl, Kay Chun combines pork and kale with an abundance of fresh herbs for a dish that's both hearty and delightfully fresh-tasting.
- Kimchi-and-Kale Fried Rice. When chef Rachel Yang finishes a long shift at her Seattle restaurant Joule, this fried rice is her go-to quick snack. It's a great use for all of that leftover takeout rice and relies mostly on pantry staples, as long as you have gochujang, a Korean chile paste, in your pantry.
- Cabbage-and-Kale Soup with Farro. "I love a really flavorful pot of greens," says chef Melissa Perello. For this kale-and-cabbage soup, she uses just a little bit of pancetta and a Parmesan-cheese rind to give the broth a rich flavor.
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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