Kale And Walnut Salad Food

KALE SALAD WITH BLUE CHEESE AND WALNUTS

Kale Salad with Blue Cheese and Walnuts image

Lend texture and flavor to this baby kale salad with toasted walnuts and crumbled blue cheese.

Provided by Food Network Kitchen

Time 25m

Yield 8-10

Number Of Ingredients 9

Ingredients

1/2 cup walnuts
1 medium shallot, thinly sliced
1/3 cup apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
10 ounces baby kale (about 16 cups)
1/2 cup crumbled blue cheese, such as Gorgonzola

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.

CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO

Crunchy Kale Salad with Walnuts and Pecorino image

Provided by Guy Fieri

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups finely julienned kale, cleaned and stems removed
2 cups finely julienned radicchio, cleaned and core removed
1/4 cup extra-virgin olive oil
1 lemon, juiced and 1 teaspoon zest
1/2 cup shaved Pecorino Romano, plus extra for garnish
1/4 cup dried currants
2 tablespoons finely sliced fresh basil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup toasted walnuts

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.

KALE WITH PANFRIED WALNUTS

Kale with Panfried Walnuts image

Provided by Ian Knauer

Categories Garlic Leafy Green Nut Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Walnut Kale Fall Pan-Fry Healthy Vegan Christmas Eve Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped

Steps:

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

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