ITALIAN KALE CAESAR SALAD
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Provided by Maialino
Categories Salad Kale Cheese Anchovy Healthy Quick & Easy Bread Egg Kid-Friendly Low Cholesterol Small Plates
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
- Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
- Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
- Do ahead
- Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.
KALE CAESAR SALAD
Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
- Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 21.1 g, Cholesterol 16.5 mg, Fat 25.7 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 790.5 mg, Sugar 2 g
KATIE'S BIG KALE CAESAR BY SUNNY
This salad is inspired by my co-host Katie Lee Biegel and her big salads.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
- Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
- Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.
" KALE " CAESAR
;) From the Los Angeles Times. "One mark of kale's rock star status is the sheer number of varieties available. It wasn't so long ago that you found just dark green curly kale. Then came the type variously called "Tuscan," "lacinato" or "dinosaur." Now you can even find kales beautifully colored in shades of lavender and purple. Grab bunches of it in both hands and squeeze. Then rub them together. And repeat. It's almost like kneading bread dough. It won't take very long - just a couple of minutes - but you'll be amazed at the difference. That tough cellulose structure breaks down - wilts, actually - and those leaves that once seemed so coarse and fibrous turn silky. You can feel it happening. You can see it too - the leaves will darken and shrink to almost half their pre-massage volume.The flavor changes as well. That pronounced bitterness mellows... " A wonderful kale-based Caeser salad with elements of panzanella and fattoush. *NO* anchovies either! Enjoy!
Provided by COOKGIRl
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Toast the bread crumbs: Combine them in a small saucepan with the garlic and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan.
- Season with a pinch of salt and place over medium heat. Cook, stirring constantly, until the crumbs have turned golden brown and toasted, about 5 minutes. Lower heat if the breadcrumbs are browning too quickly. Transfer them to a small bowl stir in the lemon zest and set them aside to cool slightly.
- Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces.
- Place the kale in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them.
- After a minute or two, the coarse, stiff leaves will turn soft and silky. Note: You will end up with about half the volume of kale you started with. So, calculate wisely for serving amounts.
- Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary.
- Arrange on separate salad plates or on a platter and sprinkle the Parmigiano-Reggiano over top.
- Tip: Do not prepare the salad beforehand. Serve immediately. The salad is best eaten same day it is prepared.
Nutrition Facts : Calories 196.7, Fat 4.2, SaturatedFat 1.7, Cholesterol 5.1, Sodium 368, Carbohydrate 32, Fiber 3.6, Sugar 1.9, Protein 10.2
KALE CAESAR SALAD
I love Caesar salad recipes, so I created this kale Caesar salad. It's perfect paired with chicken or steak for a light weeknight meal. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 148 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COPYCAT SWEETGREEN KALE CAESAR SALAD
Step up your Caesar game with this dark green version, studded with roasted cherry tomatoes and cheesy croutons.
Provided by norasingley
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the Salad:.
- Preheat oven to 425 degrees F.
- Place tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and balsamic vinegar. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until tomatoes are burst and caramelized, shaking pan occasionally, about 30-35 minutes. Remove from oven and let cool. Reduce temperature to 375 degrees F.
- Toss bread cubes with remaining 2 tablespoons olive oil. Season with salt and pepper and transfer to oven. Toast until lightly golden on the edges, about 10 minutes. Transfer to a bowl and immediately toss with Parmigiano-Reggiano.
- Combine kale, cherry tomatoes, roasted garlic and croutons in a large salad bowl. Toss with enough dressing to coat. Season to taste with salt and pepper and toss again. Divide among serving plates and top with additional Parmigiano-Reggiano.
- For the Caesar Dressing:.
- Combine olive oil, vinegar, egg yolks, anchovies, garlic and 1 tablespoon water in a blender and blend until smooth. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Fold in Parmigiano-Reggiano and season to taste with salt and pepper. If necessary, thin with additional water, 1 teaspoon at a time, until desired consistency is reached. Leftover dressing can be kept in the refrigerator for up to one week.
Nutrition Facts : Calories 610, Fat 48.2, SaturatedFat 8.9, Cholesterol 104, Sodium 563.5, Carbohydrate 34, Fiber 3.9, Sugar 6.9, Protein 13.3
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