Crunchy Cabbage And Kale Salad With Garlic Parmesan Vinaigrette Food

LEMON KALE SALAD WITH GARLIC AND PARMESAN

Steps:

• Remove ribs from kale, rinse with cold water and spin in a salad spinner.
• Chop into thin stripes and add to a large salad bowl.
• Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
• Add Parmesan cheese and toasted nuts to the salad bowl.
• In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
• Stir gently until well combined. Serve within a day.

KALE CRUNCH SALAD RECIPE

Steps:

• In a small bowl, whisk together the maple syrup, vinegar, mustard, salt, and pepper.
• Pour the olive oil into the bowl in a thin stream, whisking constantly, until emulsified.
• Place the chopped kale into a large bowl. Pour the dressing over it and massage with your hands for 2-3 minutes, until kale is no longer rigid.
• Add the cranberries, hemp hearts, and almonds. Toss to coat.

LEMON-GARLIC KALE SALAD

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.

CRUNCHY KALE SALAD

Steps:

• In a medium saute pan set over medium heat, toast the pecans until fragrant and lightly browned. While the pecans are toasting, prepare the pomegranate. Cut the pomegranate in half, along the equator. Hold a cut half over a bowl, and knock the seeds out with a wooden spoon. Repeat for the other half.
• Strip the kale leaves from the tough stems. Coarsely chop and add to a large mixing bowl.
• Remove the toasted pecans to a cutting board, and coarsely chop. Set aside.To prepare the avocado, cut around the seed, twist in opposing directions to pull apart, remove and discard the pit, and coarsely chop. Add the avocado to the kale.Squeeze the fresh lemon juice over the kale mixture. Season with salt, to taste. Gently massage the salad with your hands, breaking up the avocado and distributing the lemon juice and salt.Mince the shallot and add to the salad. Add the pomegranate seeds and pecans (reserving a small amount for plating), and toss to combine.
• To plate the salad, shave the English cucumber lengthwise with a mandoline. On a plate, arrange a few slices into a ring, and mound one serving of the salad inside the ring. Garnish with additional pomegranate seeds and pecans, and serve immediately.

CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE

Steps:

• In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
• In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
• Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS

Steps:

• Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
• Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
• Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
• Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.

KALE CAESAR WITH GARLICKY PANKO CRUNCH

Steps:

• For the topping: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the panko and cook, stirring constantly, until light golden brown, about 3 minutes. Push the panko to one side and add the remaining tablespoon oil to the skillet. Add the garlic directly to the oil and cook, stirring it into the oil, about 30 seconds. Mix the garlic into the panko and continue to cook until the panko is golden brown, about 1 minute more. Transfer to a bowl and cool, then stir in the Parmesan.
• For the Caesar dressing and salad: In a small jar with a lid, combine the lemon juice, mayonnaise, mustard, Worcestershire sauce, anchovies, garlic, 1/4 teaspoon salt and a generous amount of black pepper. Add in the oil and shake until emulsified.
• Put the kale in a large bowl. Pour the dressing over the kale and toss to coat. Let stand 5 minutes. Sprinkle the toasted panko mixture over the kale.

CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO

Steps:

• Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
• Fold in the walnuts just before serving and top the salad with a pile of Pecorino.