TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
TUSCAN KALE SALAD WITH ANCHOVY DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
- In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
- For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
- When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.
Nutrition Facts : Calories 457, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 321 milligrams, Carbohydrate 40 grams, Fiber 11 grams, Protein 16 grams, Sugar 18 grams
RAW TUSCAN KALE SALAD WITH PECORINO
From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.
Provided by Japanese Delight
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : Calories 161.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.7, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 3.1
TUSCAN SALAD
Created for an international church potluck. Reminded me of the flavors of a picnic I had in the Italian countryside. Amounts are approximate.
Provided by Marla Swoffer
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine salad ingredients in a large bowl.
- Combine dressing ingredients in a jar and shake well.
- Just before serving, shake dressing again and pour over salad. Toss to coat salad.
Nutrition Facts : Calories 450.1, Fat 43.4, SaturatedFat 7.4, Cholesterol 11.1, Sodium 1838.6, Carbohydrate 13.3, Fiber 5.8, Sugar 5.1, Protein 6.5
More about "tuscan kale salad recipes"
TUSCAN KALE SALAD WITH GORGONZOLA CROUTONS - FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 30 minsCategory Salads
- Place beets and turnips on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper; toss gently to coat. Arrange in a single layer on baking sheet.
- Place Gorgonzola in a large bowl; mash with a fork until smooth. Add 6 tablespoons oil; stir well with fork. Stir in melted butter. Add bread pieces; toss gently to coat. Arrange bread in a single layer on a baking sheet lined with parchment paper.
- Place bread on upper oven rack and beet mixture on lower oven rack. Bake in preheated oven 15 minutes. Stir vegetables and bread, and return both to oven on same racks. Bake until bread is crisp and browned, 8 to 10 minutes. Remove bread from oven, and set aside. Continue to roast vegetables until tender when pierced with a knife, about 10 minutes. Cool to room temperature, about 30 minutes.
TRUE FOOD KITCHEN'S TUSCAN KALE SALAD – A THOUSAND …
From athousandcrumbs.com
Reviews 1Category SidesServings 4-6Estimated Reading Time 3 mins
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, red chili flakes, salt and pepper.
- Pour dressing over chopped kale and add half of the cheese, if using. Toss to coat evenly. Top with remaining cheese and breadcrumbs, if using.
TUSCAN KALE SALAD - ELLIE KRIEGER
From elliekrieger.com
TUSCAN KALE AND APPLE SALAD - THE FOODIE PHYSICIAN
From thefoodiephysician.com
RAW TUSCAN KALE SALAD RECIPE - 101 COOKBOOKS
From 101cookbooks.com
TUSCAN KALE SALAD WITH HONEY-BALSAMIC VINAIGRETTE
From recipes.flatoutbread.com
ANDREW WEIL’S COOKBOOK ‘TRUE FOOD,’ AND HIS TUSCAN KALE …
From awaytogarden.com
TUSCAN KALE SALAD FROM TRUE FOOD KITCHEN — …
From shockinglydelicious.com
TUSCAN KALE CAESAR SLAW RECIPE | BON APPéTIT
From bonappetit.com
TRUE FOOD KITCHEN RECIPE: ORGANIC TUSCAN KALE SALAD
From thetravelingbornsteins.com
RECIPES: TRUE FOOD KITCHEN'S TUSCAN KALE SALAD - TASTE
From arizonafoothillsmagazine.com
TUSCAN KALE CHOPPED SALAD WITH LEMON TAHINI DRESSING …
From kathleenashmore.com
5/5 (20)Total Time 20 minsCategory Dinner, Lunch, SaladCalories 286 per serving
HOW TO MASTER TRUE FOOD KITCHEN'S KALE SALAD FROM AN INSIDER
From glowhabits.com
TUSCAN KALE SALAD WITH ANCHOVY DRESSING - FOOD NETWORK
From foodnetwork.ca
CAVOLO NERO SALAD - STEVEN AND CHRIS - CBC.CA
From cbc.ca
TUSCAN KALE SALAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TUSCAN KALE SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
TUSCAN KALE SALAD TRUFFLE HONEY, PECORINO & PINE NUTS | WESTON …
From westontable.com
TUSCAN KALE SALAD - THECOMMUNALFEAST.COM
From thecommunalfeast.com
TUSCAN KALE SALAD WITH APPLES AND CHEDDAR CHEESE - FOOD BANJO
From foodbanjo.com
EASY TUSCAN KALE SALAD WITH LEMON TAHINI DRESSING
From eye-swoon.com
EASY TUSCAN KALE – A COUPLE COOKS
From acouplecooks.com
TUSCAN KALE SALAD - DEBRA KLEIN | EASY PLANT BASED RECIPES
From debraklein.com
TUSCAN KALE SALAD WITH BLUEBERRIES - BLUEBERRY.ORG
From blueberry.org
CAVOLO NERO SALAD (TUSCAN KALE SALAD) | CARROTS & COOKIES
From carrotsandcookies.com
HOW TO MAKE NORTH ITALIA'S TUSCAN KALE SALAD (COPYCAT RECIPE)
From familysavvy.com
ITALIAN KALE SALAD WITH CHICKPEAS AND LEMON - FAMILYSTYLE FOOD
From familystylefood.com
TUSCAN KALE SALAD - SQUIZITO TASTING ROOM
From squizitotastingroom.com
TUSCAN KALE SALAD RECIPE - RECIPES.NET
From recipes.net
TUSCAN KALE SALAD - DINNER AT THE ZOO
From dinneratthezoo.com
TUSCAN KALE SALAD – FRESHFARM
From freshfarm.org
TUSCAN KALE SALAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CALORIES IN TRUE FOOD KITCHEN ORGANIC TUSCAN KALE SALAD AND …
From fatsecret.com
WHAT IS TUSCAN KALE BEST RECIPES
From findrecipes.info
TUSCAN KALE SALAD — THE TRAIL TO HEALTH
From thetrailtohealth.com
TUSCAN KALE SALAD | FOOD: A LOVE STORY
From food-alovestory.com
TUSCAN KALE SALAD WITH ANCHOVY DRESSING RECIPES - FOOD NEWS
From foodnewsnews.com
KALE SALAD WITH LEMON – A COUPLE COOKS
From acouplecooks.com
TUSCAN KALE LASAGNA RECIPES
From recipes.servegame.org
TUSCAN KALE SALAD - ONE BEET WELLNESS
From onebeetwellness.com
WHEAT BERRY SALAD WITH TUSCAN KALE AND BUTTERNUT SQUASH
From foodandwine.com
TUSCAN CHICKEN KALE SALAD | BEV COOKS
From bevcooks.com
TRUE FOOD KITCHEN’S WINNING TUSCAN KALE SALAD - CATHY THOMAS …
From cathythomascooks.com
You'll also love