KALE CAESAR SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
- For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
- Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.
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
While you could use other types of kale for this salad, the dressing coats the curly leaves of regular kale perfectly. You should dress this salad at least 10 minutes ahead of serving it, so the leaves will soften a bit. Or dress it several hours ahead, just add the croutons right before serving. You could also use half kale and half some other sort of hearty green, like romaine or the inner hearts of escarole.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
KALE CAESAR WITH GARLICKY PANKO CRUNCH
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
KALE CAESAR SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
- For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
- Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.
ITALIAN KALE CAESAR SALAD
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Provided by Maialino
Categories Salad Kale Cheese Anchovy Healthy Quick & Easy Bread Egg Kid-Friendly Low Cholesterol Small Plates
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
- Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
- Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
- Do ahead
- Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.
SPICY KALE CAESAR SALAD
Make and share this Spicy Kale Caesar Salad recipe from Food.com.
Provided by Food.com
Categories Low Cholesterol
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the hot sauce:.
- Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
- Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
- For the croutons:.
- Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons.
- For the dressing:.
- Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell.
- In a mini food processor (or you can do it by hand), add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like.
- Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits!
- *Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Nutrition Facts : Calories 558.4, Fat 25.1, SaturatedFat 5.6, Cholesterol 64.3, Sodium 2673, Carbohydrate 65, Fiber 8.9, Sugar 9.6, Protein 22.8
KALE CAESAR SALAD
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
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
More about "kale caesar salad food"
KALE CAESAR SALAD RECIPE - EMILY FARRIS | FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 10 minsCategory Salads
- In a large bowl, whisk together the lemon juice, mustard, anchovy paste, garlic, salt and pepper. While whisking, slowly drizzle in olive oil.
- Place the kale in large mixing bowl and toss with dressing. Add cheese, eggs and croutons. Toss and serve.
TRADER JOES - KALE CHICKEN CAESAR SALAD CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
KALE CAESAR WITH FRIED CHICKPEAS RECIPE - FOOD & WINE
From foodandwine.com
KALE CAESAR SALAD | THE FOOD LAB LITE - SERIOUS EATS
From seriouseats.com
KALE AND ROMAINE CAESAR SALAD WITH HOMEMADE DRESSING AND ...
From livesimply.me
KALE CAESAR SALAD - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
VEGAN KALE CAESAR SALAD RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
HEALTHY VEGETARIAN KALE CAESAR SALAD WITH HOMEMADE DRESSING
From more.ctv.ca
HONEST WEIGHT FOOD COOP'S KALE CAESAR SALAD - ALEXANDRA'S ...
From alexandracooks.com
KALE CAESAR SALAD - THE GLOBE AND MAIL
From theglobeandmail.com
KALE CAESAR SALAD RECIPE - FOODESS.COM
From foodess.com
FOOD FRIDAY: THE CAPTAIN'S TOP SECRET KALE CAESAR SALAD ...
From jillianharris.com
KALE CAESAR SALAD RECIPE - SERIOUS EATS
From seriouseats.com
29 BEST KALE CAESAR SALAD IDEAS | KALE CAESAR SALAD ...
From pinterest.ca
KALE CAESAR SALAD | DR. TANDA COOK
From drtandacook.com
KALE CAESAR SALAD RECIPE | SO MUCH FOOD
From somuchfoodblog.com
WEEKEND RECIPE: KALE CAESAR SALAD - KCET
From kcet.org
CAESAR KALE SALAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
KALE CAESAR SALAD | GROWING CHEFS! ONTARIO
From growingchefsontario.ca
KALE CAESAR SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
LIGHT BUT FLAVOURFUL KALE CAESAR SALAD WITH HOMEMADE …
From more.ctv.ca
KALE CAESAR SALAD | POPSUGAR FOOD
From popsugar.com
VEGAN KALE CAESAR SALAD WITH TEMPEH BACON - HOT FOR FOOD ...
From hotforfoodblog.com
KALE CHICKEN CAESAR SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
KALE CAESAR SALAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CHARRED BROCCOLINI CAESAR WITH KALE AND ... - FOOD & WINE
From foodandwine.com
BABY KALE CAESAR SALAD – SHOP JRG
From shop.jrg.ca
HOW TO MAKE KALE CAESAR WITH FRIED CHICKPEAS | FOOD & WINE
From foodandwine.com
VEGAN KALE CAESAR SALAD - THE RAW CHEF RECIPE 2020 (PDF ...
From therawchef.com
FOOD NETWORK - KARDEA'S KALE CAESAR SALAD
From facebook.com
KALE CAESAR SALAD - REAL FOOD RECHARGE
From realfoodrecharge.com
KALE CAESAR PASTA SALAD - SHE LIKES FOOD
From shelikesfood.com
KALE SALAD | FOOD & WINE
From foodandwine.com
KALE CAESAR SALAD
From more.ctv.ca
KALE CAESAR SALAD RECIPE | SAVE-ON-FOODS
From saveonfoods.com
CREAMY KALE CAESAR SALAD RECIPE ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
KALE AND QUINOA CAESAR SALAD - FOOD WINE AND LOVE
From foodwineandlove.com
KALE SALAD WITH AVOCADO CAESAR DRESSING - THE REAL FOOD ...
From therealfooddietitians.com
KALE CAESAR SALAD WITH MAPLE PEPPER TEMPEH VEGAN | FUTURE ...
From futureofmushrooms.com
HEALTHY LEMON KALE CAESAR SALAD WITH CHICKEN | FOODTALK
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love