Fresh Kale Salad With Pistachios Recipes

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FRESH KALE SALAD WITH PISTACHIOS



Fresh Kale Salad with Pistachios image

It is amazing how a little bit of oil and acid breaks down tough greens within minutes and makes them more tender.

Provided by Deanna Segrave-Daly

Number Of Ingredients 5

1/4 cup extra virgin olive oil
1/2 teaspoon smoked paprika
8 cups raw kale, ribs removed and coarsely chopped
2 tablespoons lemon juice
1/4 cup pistachios, shelled

Steps:

  • In a small sauce pan over medium heat, mix olive oil and paprika . Heat for about 5 minutes. Remove from heat and let sit 10 minutes.
  • In a large bowl, add kale. Pour oil over over kale. Toss in lemon juice and pistachios; mix well. Let sit for 15 minutes before serving.

KALE SALAD WITH PISTACHIOS & POMEGRANATE



Kale Salad with Pistachios & Pomegranate image

This salad packs a mouthful of vibrant colors and flavors, all in one bite. Hearty kale holds up to robust mix-ins (pomegranate seeds, pistachios, cooked quinoa) and keeps its crispness after soaking in vinaigrette, which Amanda Haas suggests you do, both for flavor and meal prep ease.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 bunches Tuscan kale, also known as lacinato, dinosaur, or black kale
1/4 red onion
1/4 cup coarsely chopped pistachios
1/4 cup pomegranate seeds
1 cup cooked quinoa, cooled (optional)
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1 teaspoon honey
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

Steps:

  • Julienne the kale leaves: Grasp the bottom of the stem with one hand, and use the other to firmly strip the leaf from the stem on either side; discard the stem. Repeat with all the leaves. Stack the leaves, roll them like a cigar, and coarsely chop crosswise to create ribbons of kale. Place in a large bowl and set aside.
  • Vinaigrette: In a small bowl, whisk together mustard, vinegar, and honey. Season to taste with salt and pepper. Slowly add the olive oil in a steady stream, whisking continuously. At least 30 minutes before serving, combine the kale with half of the vinaigrette; use your hands to toss, making sure each leaf is coated. Letting the leaves rest in the vinaigrette eliminates the need for massaging. Set aside.
  • Just before serving, slice thin half-moons of red onion; separate the slices with your fingers, and sprinkle on the salad. Add the pistachios, pomegranate seeds, and cooked quinoa. Top with some or all of the remaining vinaigrette as needed, then toss well with your hands to combine. Transfer to serving plate, making sure the ingredients are evenly distributed, and serve immediately.

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