KALE SALAD DRESSING
Hearty greens need a hearty dressing, and this tangy, creamy version does the trick. The acidity and salt help to tenderize the kale as it sits, while the anchovy and roasted garlic are a great match for the bitterness in the greens.
Provided by Food Network Kitchen
Time 45m
Yield about 1 1/4 cups dressing (enough for 1 large bunch kale)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.
- When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.
- Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.
BEST KALE SALAD DRESSING
This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I've been told it so many times and by so many people that it must be true. The honey helps balance kale's bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.
Provided by Kristen Stevens
Categories Salad Dressing
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients into a 2-cup mason jar.
- Shake well until the ingredients are mixed together and the dressing is creamy.
Nutrition Facts : ServingSize 1 tablespoon, Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g
SAUSAGE AND KALE THANKSGIVING DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
- Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
- Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
KALE DRESSING
Provided by Suzanne Goin
Categories Side Bake Thanksgiving High Fiber Stuffing/Dressing Kale Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.
- Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
- Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.
- Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.
- Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil.
- Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.
CREAMY KALE SALAD
I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!
Provided by QueenDump&Pour
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix kale, red onion, and raisins in a large bowl.
- Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 10.7 g, Cholesterol 3.5 mg, Fat 6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 65.2 mg, Sugar 4.7 g
RAW KALE SALAD WITH TAHINI DRESSING
I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2-4
Number Of Ingredients 14
Steps:
- Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
- Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
- Add desired amount of dressing to salad and toss to mix.
- Enjoy!
More about "kale dressing food"
KALE DRESSING RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (58)Author Suzanne GoinServings 8-10Estimated Reading Time 2 mins
- Preheat oven to 400°. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.
- Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
- Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.
- Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.
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Estimated Reading Time 1 min
- Creamy garlic dressing. Caesar is probably kale’s most popular dressing. For a healthier take, puree roasted garlic with vinegar, mustard, Worcestershire and a little mayo.
- Chile-lime vinaigrette. Channel your inner Bobby Flay, making a spicy salad dressing sweetened with a bit of honey.
- Citrus. Make kale “ceviche,” massaging it with lemon juice and salt and marinating until “cooked.”
- Miso. Whisk miso with vinegar, sesame seeds, oil and brown sugar for a sweet-and-savory dressing.
- Feta dressing. Kale can handle intense dressings such as this one, made with feta and oregano. Kristin Donnelly is a former Food & Wine editor and author of the forthcomingThe Modern Potluck (Clarkson Potter, 2016).
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