WARM KALE, COCONUT AND TOMATO SALAD
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own. It appears in her 2015 cookbook, "A Modern Way to Eat," a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era "Silver Palate Cookbook." (This salad could be Jones's chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut. The dressing - ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper - is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425. Rinse the tomatoes well, dry with paper towels and cut them in half, then place on a sheet pan. Dress with 1 to 2 tablespoons of olive oil, salt, pepper, the zest of 2 limes and the juice of 1 of them. Roast the tomatoes until just blistered and beginning to take on color, approximately 15 to 20 minutes.
- Meanwhile, mix together the kale, coconut shavings and soy sauce, and place on another sheet pan. Roast these in the oven next to or below the tomatoes for approximately 5 to 10 minutes, or until the kale has begun to crisp at its edges.
- Make the dressing in a small bowl, combining the grated ginger root, the miso, the tahini, the honey, the pepper, the juice of the second lime and the remaining olive oil. Adjust seasonings to your liking - you may wish to increase the amount of lime juice with a third lime, to thin the dressing.
- Put the tomatoes and kale into a large serving bowl, and drizzle the dressing over the top, a few tablespoons at a time; you may not need all the dressing if the tomatoes are particularly juicy. Serve warm.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 595 milligrams, Sugar 10 grams
EASY KALE AND SALMON SALAD
A great choice for lunch or dinner, this easy kale and salmon salad is topped with buttery toasted panko and Pecorino Romano cheese.
Provided by AmandaLeann
Categories Kale Salad
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add bread crumbs; cook and stir until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl. Reserve skillet.
- Mash garlic cloves in a small bowl into a paste. Whisk in 1/3 cup Pecorino Romano cheese, olive oil, lemon juice, and pepper flakes. Season dressing with salt and pepper.
- Combine kale and dressing in another bowl; toss to coat. Let sit for 5 minutes.
- Season salmon with salt and pepper. Place in the skillet over high heat; cook for 2 to 3 minutes on each side. Remove from the heat and break into pieces.
- Top kale with salmon, toasted bread crumbs, and 1 tablespoon Pecorino Romano. Drizzle remaining 1 tablespoon olive oil over top and add avocado slices and everything bagel seasoning.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 30.8 g, Cholesterol 76.2 mg, Fat 35.1 g, Fiber 7.3 g, Protein 31.8 g, SaturatedFat 9.8 g, Sodium 382 mg, Sugar 0.5 g
TANGY AND TASTY KALE SALAD
This nutritious Brussels sprout and kale salad tastes way better than it sounds!
Provided by CAROLYNBASS
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 21m
Yield 6
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Nutrition Facts : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 20.6 mg, Fat 28.8 g, Fiber 3.9 g, Protein 11.8 g, SaturatedFat 6.4 g, Sodium 502.2 mg, Sugar 1.6 g
FRIZZLED KALE SALAD WITH TOASTED COCONUT
Make and share this Frizzled Kale Salad With Toasted Coconut recipe from Food.com.
Provided by sofie-a-toast
Categories Greens
Time 15m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.
- In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
- Spread the kale evenly across two baking sheets. Bake for 10 to 15 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
- Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Serve warm.
Nutrition Facts : Calories 443.7, Fat 44.1, SaturatedFat 19.8, Sodium 701.8, Carbohydrate 12.2, Fiber 5.7, Sugar 2.3, Protein 4.8
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