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, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD
Steps:
- For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
- For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
- Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
- For the spiced almonds: Preheat the oven to 250 degrees F.
- In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
- Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
- For the roasted celery root: Raise the oven temperature to 400 degrees F.
- Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
- For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
- Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
- Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
- Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
- Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.
KALE SALAD
I love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple., In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 113 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MAUI KALE SALAD WITH SWEET ONION DRESSING
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Provided by Sheldon Simeon
Categories Salad Picnic Kale Cabbage Peanut Potato Cranberry Quick & Easy Onion Hawaii Soy Free Dairy Free Wheat/Gluten-Free Vegan Vegetarian
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
- When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.
More about "kale power salad with spicy almond dressing food"
SPICY KALE SALAD - I HEART VEGETABLES
From iheartvegetables.com
5/5 (2)Total Time 10 minsCategory SaladCalories 275 per serving
- Wash the kale leaves and de-stem the leaves by removing the ribs. (This is the bitter tough part in the center.)
- Shred the kale using a sharp knife into thin strips. Dinosaur kale is a little easier to make into strips but if you’re using curly kale, just roughly chop it.
KALE SALAD WITH GINGER PEANUT DRESSING - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AsianTotal Time 20 minsCategory SaladsCalories 282 per serving
- Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
- Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
- Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary. (As the salad sits, the flavors may dull; a squeeze of lime juice will wake things up.)
POWER KALE SALAD RECIPE & ALMOND BUTTER DRESSING
From emeraldpalate.com
Estimated Reading Time 7 mins
20 BEST KALE SALADS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
SUPER KALE SALAD WITH ALMOND BUTTER DRESSING - JAMIE …
From jamiegeller.com
EASY KALE SALAD WITH FRESH LEMON DRESSING - SPEND …
From spendwithpennies.com
KALE SALAD WITH CRANBERRIES AND ALMONDS - MINISTRY OF …
From ministryofcurry.com
RECIPE: KALE SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHOPPED KALE POWER SALAD WITH LEMON TAHINI DRESSING
From shelikesfood.com
KALE SALAD WITH SPICY PEANUT DRESSING - EATING BIRD FOOD
From eatingbirdfood.com
SPICY KALE SALAD - PEPPER BOWL
From pepperbowl.com
POWER KALE SALAD - BETTER HOMES & GARDENS
From bhg.com
KALE POWER SALAD WITH SPICY ALMOND DRESSING | THE FIRST MESS
From pinterest.com
KALE SALAD WITH BALSAMIC DRESSING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
KALE POWER SALAD WITH SPICY ALMOND DRESSING, CRISPY TOFU …
From youtube.com
CRUNCHY KALE SALAD WITH SPICY CASHEW SESAME DRESSING
From minimalistbaker.com
KALE SALAD RECIPES
From allrecipes.com
50+ BEST SALAD RECIPES - 101 COOKBOOKS
From 101cookbooks.com
KALE SALADS WE CAN’T GET ENOUGH OF - FOOD NETWORK …
From foodnetwork.ca
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