Kale Broccoli Tomato Caesar Salad Food

CAESAR SALAD WITH ROASTED BROCCOLI RABE AND KALE

Steps:

• Directions 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 2. Arrange the broccoli rabe and tomatoes on the baking sheet. Tear a piece of aluminum foil large enough to wrap the head of garlic up. Drizzle 1 Tbsp olive oil on top of the garlic, then wrap it up and transfer to the baking sheet. 3. Drizzle the remaining olive oil over the broccoli rabe and tomatoes. Season with salt and pepper. Transfer the baking sheet to the oven and roast until the broccoli rabe leaves are crisp and the tomatoes are blistered, 15-20 minutes (the garlic will be lightly golden and very sweet smelling). Let cool to room temperature. 4. Squeeze the garlic cloves from their skins into a medium bowl. Add the anchovies, and mash the mixture with a fork into a paste. Stir in the egg yolk, lemon juice, and mustard to combine. 5. While whisking constantly, slowly drizzle in the olive oil, mixing to make a thick, creamy dressing. Season the finished dressing with salt and pepper. 6. In a large bowl, toss the kale and red onions together. Add the dressing and toss well to coat (you may have leftover dressing, so start with a few Tbsp at first). Add the broccoli rabe and tomatoes and toss gently to combine. 7. To serve, divide into four even portions on plates. Garnish with a few turns of fresh black pepper and parmesan curls. Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

KALE CAESAR SALAD

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

Steps:

• For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
• For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat.
• For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.

KALE CAESAR SALAD

Steps:

• Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
• Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
• Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.

WORLD'S BEST KALE SALAD

Steps:

• In a small bowl, whisk the first 5 ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.