WARM ESCAROLE SALAD
Charred-but-crisp escarole gets a hint of sweetness from a raisin vinaigrette and a dash of crunch from toasted almonds.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
- Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
- Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
- Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
- Copyright 2016 Television Food Network, G.P. All rights reserved
WARM KALE, COCONUT AND TOMATO SALAD
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own. It appears in her 2015 cookbook, "A Modern Way to Eat," a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era "Silver Palate Cookbook." (This salad could be Jones's chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut. The dressing - ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper - is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425. Rinse the tomatoes well, dry with paper towels and cut them in half, then place on a sheet pan. Dress with 1 to 2 tablespoons of olive oil, salt, pepper, the zest of 2 limes and the juice of 1 of them. Roast the tomatoes until just blistered and beginning to take on color, approximately 15 to 20 minutes.
- Meanwhile, mix together the kale, coconut shavings and soy sauce, and place on another sheet pan. Roast these in the oven next to or below the tomatoes for approximately 5 to 10 minutes, or until the kale has begun to crisp at its edges.
- Make the dressing in a small bowl, combining the grated ginger root, the miso, the tahini, the honey, the pepper, the juice of the second lime and the remaining olive oil. Adjust seasonings to your liking - you may wish to increase the amount of lime juice with a third lime, to thin the dressing.
- Put the tomatoes and kale into a large serving bowl, and drizzle the dressing over the top, a few tablespoons at a time; you may not need all the dressing if the tomatoes are particularly juicy. Serve warm.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 595 milligrams, Sugar 10 grams
WARM KALE SALAD
This warm kale salad showcases bacon, shallots, roasted red peppers, and walnuts dressed in a white balsamic vinaigrette.
Provided by giggles
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
- Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
- Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
- Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.
Nutrition Facts : Calories 406 calories, Carbohydrate 15.6 g, Cholesterol 26.4 mg, Fat 33.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 6.8 g, Sodium 1007 mg, Sugar 6.1 g
More about "warm kale antipasto salad recipes"
WARM KALE SALAD - I HEART VEGETABLES
From iheartvegetables.com
5/5 (9)Calories 90 per servingCategory Salad
- Cook the kale over medium heat for 2 minutes, just until it softens. It shouldn’t take long, and you don’t want it to get soggy.
ITALIAN KALE ANTIPASTO SALAD - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
5/5 (1)Total Time 30 minsCategory Side Dishes-SaladsCalories 324 per serving
EASY ANTIPASTO KALE SALAD - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal Time 15 minsCategory SaladCalories 334 per serving
WARM BALSAMIC KALE SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
AMAZING WARM KALE SALAD RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
ANTIPASTO KALE SALAD - CTV
From more.ctv.ca
WARM KALE SALAD - FOOD WITH FEELING
From foodwithfeeling.com
BEST WARM KALE SALAD RECIPE - EASY WINTER SALAD IDEAS
From parade.com
CHOPPED ITALIAN KETO ANTIPASTO SALAD RECIPE
From wholesomeyum.com
ITALIAN ANTIPASTO CHOPPED KALE SALAD | SWEET CAYENNE
From sweetcayenne.com
29 MAKE-AHEAD SALADS TO PACK FOR LUNCH OR BRING TO THE PARTY
From epicurious.com
WARM KETO KALE SALAD — EASY RECIPE — DIET DOCTOR
From dietdoctor.com
WARM KALE ANTIPASTO SALAD | PUNCHFORK
From punchfork.com
VEGETARIAN ANTIPASTO SALAD WITH CRISPY CHICKPEAS, KALE, AND FETA
From joanne-eatswellwithothers.com
SPANAKOPITA KALE SALAD RECIPE | KITCHN
From thekitchn.com
KALE SALADS WE CAN’T GET ENOUGH OF - FOOD NETWORK CANADA
From foodnetwork.ca
WARM KALE SALAD WITH WALNUTS AND POMEGRANATE RECIPE
From cooking.nytimes.com
WARM KALE ANTIPASTO SALAD – RECIPES NETWORK
From recipenet.org
HOW TO MAKE THE BEST ANTIPASTO SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ANTIPASTO SALAD RECIPE (READY IN 15 MINUTES) | KITCHN
From thekitchn.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
You'll also love