Esalens Kale Salad Recipes

KILLER KALE SALAD

Killer Kale Salad image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 thin slices bacon, cut into bits
1 tablespoon butter
1 medium red onion, halved and sliced
8 ounces white mushrooms, sliced
1/2 cup white wine
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried thyme
1 pound kale
4 ounces goat cheese, crumbled

Steps:

Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
Serve it up and enjoy!

KALE SALAD WITH DATES, PARMESAN AND ALMONDS

Kale Salad with Dates, Parmesan and Almonds image

With a savory salad. Dress kale a day ahead; toss at the table.

Provided by Zoe Singer

Categories Salad Appetizer Thanksgiving Quick & Easy Lunch Parmesan Date Almond Kale Healthy Self

Number Of Ingredients 10

Ingredients

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Steps:

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

MEDITERRANEAN KALE SALAD

Mediterranean Kale Salad image

Delicious, flavorful, gourmet Mediterranean kale salad.

Provided by Pitbbull87

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups water
1 cup red quinoa, or more to taste
1 pint cherry tomatoes
¼ cup butter
6 cloves garlic, finely chopped
1 shallot, finely chopped
2 lemon, juiced
½ cup finely grated Parmesan cheese
¼ cup olive oil
2 (15 ounce) cans chickpeas, rinsed and drained
3 ½ bunches kale, leaves stripped from stems and coarsely chopped
1 red bell pepper, chopped
1 (6.5 ounce) jar artichoke hearts, drained, or to taste
½ cup crumbled feta cheese

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 59.8 g, Cholesterol 33.7 mg, Fat 21 g, Fiber 11.4 g, Protein 19.1 g, SaturatedFat 8.2 g, Sodium 733.7 mg, Sugar 1.5 g

SESAME KALE SALAD

Sesame Kale Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

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