KALE CAESAR SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Nutrition Facts : Calories 329 calorie, Fat 22.5 grams, SaturatedFat 4 grams, Cholesterol 52 milligrams, Sodium 481 milligrams, Carbohydrate 25 grams, Fiber 3.5 grams, Protein 10 grams, Sugar 1 grams
KALE CAESAR SALAD
While you could use other types of kale for this salad, the dressing coats the curly leaves of regular kale perfectly. You should dress this salad at least 10 minutes ahead of serving it, so the leaves will soften a bit. Or dress it several hours ahead, just add the croutons right before serving. You could also use half kale and half some other sort of hearty green, like romaine or the inner hearts of escarole.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
- Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
- Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.
GREEN BEAN SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly.
- In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon.
- For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper.
- Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired.
GRILLED KALE CAESAR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
SPICY PARMESAN GREEN BEANS AND KALE
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
Nutrition Facts : Calories 138 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 830 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
KALE CAESAR SALAD
"Kale is so good for you, and it makes a super-delicious Caesar salad."
Provided by Anne Burrell
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Coat a large saute pan with olive oil. Toss in 2 cloves garlic and the red pepper flakes and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
- In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining 1 to 2 cloves garlic, the mustard, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/2 cup olive oil through the feed tube. Let the processor continue to run another 10 to 15 seconds. Taste and season with salt if needed.
- In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3 to 4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed. Top with more parmigiano.
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