KALE SALAD DRESSING
Hearty greens need a hearty dressing, and this tangy, creamy version does the trick. The acidity and salt help to tenderize the kale as it sits, while the anchovy and roasted garlic are a great match for the bitterness in the greens.
Provided by Food Network Kitchen
Time 45m
Yield about 1 1/4 cups dressing (enough for 1 large bunch kale)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.
- When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.
- Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.
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 PESTO PIZZA WITH SHRIMP SCAMPI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 6 pizzas
Number Of Ingredients 24
Steps:
- For the Tuscan kale pesto: Place the entire dressed salad--including the hazelnuts, raisins and shaved pecorino--in a food processor and process to a fine paste. With the motor running, stream in the olive oil until the paste loosens into a pesto. Use immediately or store in an airtight container for up to 2 days before using. (Makes 2 1/2 cups; see Cook's Note.)
- For the shrimp scampi: Heat the butter and olive oil in a 12-inch skillet over medium-high heat. Sprinkle the shrimp with 2 teaspoons salt; add to the hot pan, along with the garlic. Cook until the shrimp are just starting to turn pink, 3 minutes. Add the wine and chile paste, and bring to a boil; boil until the shrimp are cooked through and the wine is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and lemon zest. Season with more salt if needed.
- For the pizza: Preheat the oven to 450 degrees F. Line two baking sheets with foil.
- Place the flatbreads, bottom-side up, on the prepared baking sheets; brush each with 1 tablespoon of the oil. Transfer to the oven and toast until just beginning to brown and get crispy. Let cool for 5 minutes.
- Turn the flatbreads over, spread 1/4 cup kale pesto over each and then sprinkle each with 1/3 cup of the fontina. Place back in the oven for another 5 minutes, until the top edges have browned slightly and the cheese is melted. Remove from the oven and top with 6 to 8 pieces of shrimp per pizza. Spoon over some scampi sauce.
- Cut the pizzas into smaller pieces and serve immediately.
- In a large bowl, combine the kale and 1/2 teaspoon salt. Massage the salt into the kale and let sit for 10 to 15 minutes. In another bowl, combine the raisins, 1/4 cup of the vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes. Drain when ready to serve.
- Combine anchovies, grated pecorino, shallots, honey and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the motor running, slowly add in the 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 to the salad, and garnish with shaved pecorino.
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