GARLICKY KALE SALAD
This garlicky kale salad is the best kale salad ever and so easy to whip up. The zesty tahini dressing is absolutely delicious and makes this recipe taste JUST like the Whole Foods garlicky kale.
Provided by Brittany Mullins
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Break or cut kale into bite size pieces and place in a large bowl.
- Puree all ingredients except kale in a blender or food processor to blend the dressing.
- Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
- Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
Nutrition Facts : ServingSize 1 /2 of recipe, Calories 169 kcal, Sugar 1 g, Sodium 995 mg, Fat 7 g, SaturatedFat 1 g, TransFat 3 g, Carbohydrate 17 g, Fiber 5 g, Protein 9 g
LEMON KALE SALAD WITH GARLIC AND PARMESAN
Flavorful, easy and no massaging Lemon Kale Salad with toasted nuts and fresh Parmesan cheese is tossed in a lemon and garlic dressing and ready in only 15 minutes. This healthy kale parmesan salad pairs well with any dinner pasta dish, grilled protein, or holiday main. Or use it for a classic soup and salad lunch combo! However you pair it, this simple, fresh kale salad with lemon dressing will be your new favorite go-to side dish!
Provided by Olena Osipov
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Remove ribs from kale, rinse with cold water and spin in a salad spinner.
- Chop into thin stripes and add to a large salad bowl.
- Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
- Add Parmesan cheese and toasted nuts to the salad bowl.
- In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
- Stir gently until well combined. Serve within a day.
Nutrition Facts : Calories 175 kcal, Sugar 1 g, Sodium 266 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 5 g, Fiber 1 g, Protein 4 g, Cholesterol 3 mg, ServingSize 1 serving
RAW LEMON GARLIC MARINATED KALE SALAD
This raw recipe for marinated lemon garlic kale is easy and delicious. Add tomatoes, avocado, cabbage, or onions for a more salad-like version.
Provided by Jen Hoy
Categories Salad
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Remove the center rib from the kale. Cut the kale into 1/2-inch-wide crosswise ribbons.
- In a large bowl, whisk together the lemon, garlic, and olive oil. Add the kale and gently toss to combine. Season to taste with salt. Make sure the kale is well coated.
- Let the kale marinate refrigerated for at least 3 hours or up to overnight to tenderize before serving.
Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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 SALAD WITH LEMON VINAIGRETTE
Raw kale holds up well to strong, acidic, garlicky dressings, so it can stand on the table for hours without losing its texture. What's special about this salad is how it's layered, so pay close attention to Chef Silverton's assembly method!
Provided by Nancy Silverton
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8-10 minutes. Remove the pine nuts from the oven and cool to room temperature.
- Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
- Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5-10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
- Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It's always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.
RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3
THE BEST KALE SALAD
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g
KALE SALAD
Delicious kale salad pairs well with just about everything!
Provided by tipsuda
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.
Nutrition Facts : Calories 182 calories, Carbohydrate 29.1 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 341.6 mg, Sugar 12.7 g
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- Prep the ingredients by chopping or slicing the almonds, juicing the lemons, removing the kale stems and grating the Parmesan.
- In a small skillet over medium-low heat, toast the almond pieces until lightly browned and fragrant.
- Combine the lemon juice with some salt and pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking continuously to create an emulsion.
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