BROCCOLI & KALE SALAD FROM INA GARTEN
This recipe comes from Ina Garten's 2020 cookbook, Modern Comfort Food. It's a kale and broccoli salad with Caesar dressing and soft-boiled eggs.
Provided by Food52
Categories Dinner
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make the toasted croutons: Pour 2 tablespoons of olive oil in a small (8-inch) sauté pan and heat over medium high heat until hot but not smoking. Add the bread and sauté, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper.
- Bring a large pot of water with 1 tablespoon of salt to a boil and fill a bowl with ice water. Add the broccoli to the boiling water and cook for exactly 4 minutes. Remove the broccoli with a slotted spoon and transfer to the bowl of ice water. When cool, drain well and transfer to a large bowl.
- Remove and discard any hard ribs from the kale, stack the leaves on top of each other, and thinly julienne them crosswise. Add to the bowl with the broccoli.
- Add enough Caesar Dressing to moisten the broccoli and kale and toss well. Add the croutons, lemon juice, and Parmesan. Divide the salad among six dinner plates.
- Meanwhile, fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don't want the eggs knocking around in the pot or they will crack.) Cook the eggs for 6½ minutes exactly, remove them from the saucepan, run them under cool water, and peel (see note). Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.
- Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add the Parmesan and pulse 3 times to combine.
CLASSIC CAESAR SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
- Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
- Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
- Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.
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.
ROASTED BROCCOLI AND KALE CAESAR SALAD
Just when you think your standard caesar salad can't get any better....it does! Roasted Broccoli and Kale Caesar Salad boasts crunchy, tender tuscan kale, roasted and crisp broccoli, cast iron toasted sweet corn, shaved parmesan cheese and easy truffle oil crouton. It's your standard kale caesar salad but on level 'epic.'
Provided by Lauren
Categories Salads
Time 35m
Number Of Ingredients 9
Steps:
- Prep. Remove the kale leaves from the stem. Chop into bite size pieces and soak in a bowl of cold water for 5 minutes. Strain and dry completely.
- Roast. Preheat oven to 425°F. Cut the florets of the broccoli into smaller bite sized pieces. Toss with 2 teaspoons of canola oil and salt. Spread onto half of a sheet pan so there is plenty of room between pieces.
- Cut the bagel into small cubes and toss with 1 1/2 tablespoons of white truffle oil and salt. Spread onto the remaining half of the sheet pan. Roast the broccoli and croutons for 10 to 15 minutes, until broccoli is well roasted and slightly charred on the 'leaves' and croutons are golden brown (see note.) After the croutons are golden brown, drizzle with the remaining 1 1/2 tablespoons truffle oil.
- Toast. Heat a cast iron pan over medium high heat. Cut the kernels of corn off the cob. Drizzle the remaining 1 teaspoon of canola oil over the pan. Add the corn and stir to coat with the oil. Cook for 5 to 7 minutes, stirring occasionally, until the corn is bright yellow and slightly charred.
- Assemble. In a large bowl toss the kale with the caesar dressing. If serving in a different bowl or platter, transfer the dressed leaves first before topping with the croutons, broccoli, corn and shaved parmigiano cheese. If preparing ahead, wait until serving to add the croutons.
Nutrition Facts : Calories 447 kcal, Sugar 5 g, Sodium 475 mg, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 33 g, Fiber 8 g, Protein 11 g, Cholesterol 10 mg, ServingSize 1 serving
THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
ROASTED BROCCOLI RABE
If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, quick, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
- Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams
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