Kale And Celery Tiger Salad Recipes

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KALE, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD



Kale, Roasted Celery Root, Deviled Eggs and Spiced Almond Salad image

Provided by Damaris Phillips

Categories     main-dish

Time 1h50m

Number Of Ingredients 38

2 whole heads garlic
3 cups vegetable oil
6 eggs (older eggs are better than farm fresh)
1 tablespoon butter, melted
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon garlic confit oil or vegetable oil, plus more for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 egg white
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup blanched and slivered almonds
1 large celery root, cut into large dice (about 2 1/2 cups)
2 tablespoons coconut oil, melted
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/3 cup honey
2 tablespoons garlic confit
2 tablespoons Dijon mustard
2 egg yolks
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup sherry vinegar
2 cups garlic confit oil, or any flavored oil or vegetable oil
10 ounces mixed baby and purple kale
Spiced Biscuits, for serving, recipe follows
3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
2 tablespoons za'atar
1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons cold butter, cut into cubes
1 1/2 cups cold milk
2 tablespoons vegetable oil
Preheat the oven to 400 degrees F.

Steps:

  • For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
  • For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
  • Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
  • For the spiced almonds: Preheat the oven to 250 degrees F.
  • In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
  • Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
  • For the roasted celery root: Raise the oven temperature to 400 degrees F.
  • Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
  • For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
  • Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
  • Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
  • Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
  • Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

FARRO AND KALE SALAD



Farro and Kale Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 cup chopped walnuts
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 teaspoon kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved
1/2 English cucumber, peeled and cut into 1/4-inch pieces
4 ounces goat cheese

Steps:

  • Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
  • Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
  • Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.

KALE AND CELERY TIGER SALAD



Kale and Celery Tiger Salad image

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Provided by Quealy Watson

Categories     Salad     Celery     Kale     Lime Juice     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

2 red or green Thai chiles, lightly smashed
2 garlic cloves, lightly smashed
1/2 cup fresh lime juice
1/2 cup fish sauce
2 tablespoons palm sugar or light brown sugar
1 medium bunch kale, ribs and stems removed, leaves thinly sliced
2 celery stalks, thinly sliced on a diagonal
1 small bunch scallions, thinly sliced on a diagonal
3/4 cup fresh cilantro leaves with tender stems
3/4 cup fresh mint leaves
1/2 cup fresh Thai or sweet basil leaves
1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
MSG (optional; for serving)
Chili oil (optional; for serving)

Steps:

  • Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
  • Let sit 5 minutes; remove chiles and garlic.
  • Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
  • Serve salad topped with sev and MSG and chili oil, if using.
  • Do ahead:
  • Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

JULIENNED-CARROT AND KALE SALAD



Julienned-Carrot and Kale Salad image

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1 pound carrots, peeled and thinly julienned
2 cups thinly sliced lacinato kale (2 ounces)
2 tablespoons fresh lemon juice
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons hempseeds

Steps:

  • Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

BROWN RICE AND KALE SALAD



Brown Rice and Kale Salad image

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Provided by AFulton

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

4 cups vegetable broth
2 cups brown rice
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup chopped almonds
½ cup diced mushrooms
salt to taste
2 cups chopped kale

Steps:

  • Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
  • Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g

TANGY AND TASTY KALE SALAD



Tangy and Tasty Kale Salad image

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

½ cup olive oil
¼ cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely minced
¼ teaspoon salt, or more to taste
ground black pepper to taste
1 teaspoon olive oil
⅓ cup sliced almonds
1 bunch kale, center stems discarded and leaves thinly sliced
8 ounces Brussels sprouts, shredded
1 cup grated Pecorino Romano cheese

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

KALE-AND-APPLE SALAD



Kale-and-Apple Salad image

Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch lacinato kale, stemmed and sliced
1 apple, cored and sliced thin
1 celery stalk, sliced thin
1/4 cup celery leaves
3 tablespoons grated Parmigiano-Reggiano

Steps:

  • In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
  • In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

KALE WITH ONION, CELERY, AND TOMATO



Kale With Onion, Celery, and Tomato image

This recipe makes me want to eat more vegetables. It has a lot of flavor, isn't too difficult to prepare, and surprisingly gets better with reheating. Also try it with a little bit of hot sauce. I stole the recipe from my friend, Stephanie, who stole it from her dad.

Provided by A. Deume

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped
2 -3 stalks celery, chopped
8 ounces vegetable stock
1 1/2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
1 bunch kale, chopped (leaves only)
1 medium tomatoes, chopped

Steps:

  • Heat the olive oil in a medium-sized pot.
  • Sauté the onion and celery over medium-heat, about five minutes, to release flavors.
  • Reduce heat, stir in kale (note: will shrink a lot).
  • Add stock, salt and pepper.
  • Cook, covered, on medium heat for 30 minutes, stirring every 10.
  • Add tomato during the last 5 minutes.

Nutrition Facts : Calories 76.1, Fat 3.9, SaturatedFat 0.6, Sodium 912.5, Carbohydrate 9.8, Fiber 2.3, Sugar 2.3, Protein 2.4

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