Rutherford Grill Kale Salad Food

HOUSTON'S-STYLE KALE SALAD

Steps:

• Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
• Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.

GRILLED KALE SALAD WITH ROASTED SUNGOLDS

Steps:

• Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside.
• Preheat the oven to 375 degrees F. Heat a grill or grill pan to high.
• On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool.
• Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat.

EASY GRILLED KALE

Steps:

• Preheat a grill to medium heat (350-375 degrees)
• Wash the kale leaves, then pat them as dry as possible with a clean dish towel. (If using curly kale or if serving as a salad, cut out and discard the bottom thick part of all stems.) In a large bowl, gently toss the kale leaves with the olive oil, salt, and garlic powder. Mix with your hands until everything is coated evenly.
• Grill over indirect heat, on an upper rack if available, for 6 to 9 minutes until lightly crispy, bright green and charred in parts (or about 4 to 5 minutes for salad).
• Serve as an appetizer or side dish (avoid eating the thicker portions of the stem). If serving as a salad, tear the cooled kale into pieces and top with Italian dressing and croutons, or make a grilled Caesar salad.

GRILLED KALE CAESAR SALAD

Steps:

• Separately tie 2 bunches Tuscan kale around the stems with kitchen twine. Drizzle each bundle with 1 teaspoon olive oil and rub all over to coat the leaves. Grill over medium heat, turning, until well marked and starting to wilt, 2 to 3 minutes. Transfer to a cutting board; tear off the leaves and thinly slice. Toss with Caesar dressing and top with grated parmesan and croutons.

WILD RICE SALAD WITH FIGS - RUTHERFORD GRILL, NAPA VALLEY

Steps:

• Combine 4 cups water and salt in medium saucepan and bring to a boil.
• Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
• Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
• Pour dressing over rice mixture and toss. Season salad with salt and pepper.