KALE SALAD WITH MARCONA ALMONDS AND SHERRY VINAIGRETTE
Steps:
- For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
- For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.
KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.
Provided by Greg Lofts
Categories Food & Cooking Salad Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
- Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.
KALE AND FRISEE SALAD WITH SHERRY VINAIGRETTE
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed crunch elevates the humble side salad to second-helping status.
Provided by Greg Lofts
Categories Food & Cooking Salad Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a small skillet over medium-high. When oil shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1 1/2 to 2 minutes. Add hazelnuts and cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery.
- Meanwhile, in a large bowl, whisk together mustard and vinegar. Gradually whisk in remaining 2 tablespoons oil to make the dressing; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture before serving.
FRISEE SALAD WITH WARM VINAIGRETTE
Steps:
- Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
- Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
- Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.
FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F with rack in middle.
- Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
- Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
- Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
- Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
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