KALE CAESAR SALAD WITH RYE CROUTONS
Hardy kale stands up well to punchy Caesar dressing, especially when paired with garlicky rye croutons.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Submerge kale in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until kale is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into 2-inch pieces.
- Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
- Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add kale and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.
KALE CAESAR SALAD
Steps:
- Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper 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 garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for 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 for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
KALE CAESAR SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
- For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
- Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.
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
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.
Provided by NicoleMcmom
Categories Caesar Salad
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg
KALE-ROMAINE CAESAR SALAD
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. We use an easy microwave method to poach the egg, but the more traditional saucepan will work, too.
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the croutons: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving the crust behind, and tear the soft bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp. Let cool.
- Prepare the kale: One large leaf at a time, use the tip of a small, sharp knife to cut along the sides of the tough center ribs. (Or, use your fingers to pull the leaves off the rib.) Pull out the rib and discard. When all leaves are trimmed, cut into bite-size pieces. (Do not shred.)
- Prepare the romaine: Cut large leaves crosswise into bite-size pieces. Leave inner leaves whole.
- Fill a sink or salad spinner with very cold water and submerge the leaves. Swish and let soak 5 to 10 minutes. Working in batches, lift out and drain on a kitchen towel, then dry in a salad spinner.
- Place a plastic bag filled with ice in the bottom of a salad bowl. Pile the washed leaves on top, cover with a damp kitchen towel and refrigerate until ready to serve.
- In a blender (or using a hand blender), combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth.
- Cook the egg: Poach in simmering water or in a microwave, until yolk is thickened but still runny. (To poach in a microwave, break egg into a glass bowl or measuring cup. Gently pour in warm water to cover the egg by about 1/2 inch. In bursts of 30 seconds or less, depending on microwave power, cook egg until white is just firm and yolk is thickened. Hold a slotted spoon over the sink and pour the egg and water into it, so the cooked egg is held in the spoon while the cooking water and any uncooked whites drain off.) Put the egg in the dressing and blend.
- Taste and adjust the seasonings with mustard, oil, lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tightfitting lid, and chill until ready to use.
- When ready to serve (or up to 2 hours beforehand), remove towel and ice from the bowl and fluff the greens. (If necessary, transfer to a larger bowl; you will need plenty of room for tossing.) Shake the dressing. To the greens, add half the croutons, half the dressing and half the cheese and toss well. Taste and toss with remaining dressing as needed. (If necessary, transfer the tossed salad back to the salad bowl.) Add remaining croutons. Sprinkle remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or refrigerate for up to 2 hours). Toss once more at the table.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams, TransFat 0 grams
More about "kale caesar salad with rye croutons recipes"
KALE CAESAR SALAD RECIPE (5-INGREDIENTS)
From thekitchn.com
Estimated Reading Time 4 mins
KALE CAESAR SALAD - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (11)Total Time 30 minsCategory Appetizer, Salad, Side DishCalories 583 per serving
VEGAN KALE CAESAR SALAD WITH TOFU CROUTONS RECIPE …
From eatingwell.com
KALE CAESAR SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
KALE CAESAR SALAD RECIPE - SERIOUS EATS
From seriouseats.com
KALE CAESAR SALAD - GIMME SOME OVEN
From gimmesomeoven.com
CAESAR SALAD WITH BABY KALE AND …
From lidiasitaly.com
KALE CAESAR SALAD RECIPE - EASY SIDE SALAD - THE …
From thecookierookie.com
EASY AND FRESH KALE CAESAR SALAD | THE RECIPE CRITIC
From therecipecritic.com
Cuisine AmericanTotal Time 10 minsCategory Appetizer, SaladCalories 179 per serving
REFRESHING LEMON KALE CAESAR SALAD - SIMPLE AND SAVORY
From simpleandsavory.com
KALE CAESAR SALAD WITH MILLET CROUTONS | FEASTING AT HOME
From feastingathome.com
HOW TO MAKE CAESAR SALAD - ALLRECIPES
From allrecipes.com
KENJI'S KALE CAESAR WITH CHICKEN AND RYE CROUTONS : R/SERIOUSEATS
From reddit.com
SELECT YOUR BEST DRESSING FOR KALE SALAD - FOOD & WINE
From foodandwine.com
KALE CAESAR SALAD RECIPE - GOODTASTE.NET-FREAKS.COM
From goodtaste.net-freaks.com
SHREDDED KALE AND CABBAGE CAESAR SALAD - MSN.COM
From msn.com
KALE CAESAR SALAD - KALE CAESAR CRUNCH SALAD RECIPE
From aeunk.dynu.net
CAESAR SALAD WITH GARLICKY CROUTONS RECIPE - SOUTHERN LIVING
From southernliving.com
EASY GREEN GARDEN SALAD RECIPE - SIXSISTERSSTUFF.COM
From sixsistersstuff.com
LACINATO KALE CAESAR SALAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
15 LIGHT AND FRESH SALAD RECIPES FOR YOUR NEXT POTLUCK
From msn.com
You'll also love