Kale And Escarole Caesar Salad Recipes Ww Usa

GRILLED ESCAROLE CAESAR SALAD

Steps:

• For the Caesar vinaigrette: Combine the Garlic Confit, vinegar, Parmigiano-Reggiano, salt, pepper, anchovies, egg yolk and 2 tablespoons water in a blender, then blend on medium speed until smooth. With the motor running, slowly add the oil in a thin stream until it has been incorporated and the vinaigrette is creamy.
• Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 3 days.
• For the grilled escarole: Heat a grill for cooking over medium-high heat.
• Sprinkle escarole with salt and pepper. Put escarole cut-side down on grill and cook until grill marks form, about 1 minute. Remove from grill and cut into 1 1/2-inch pieces. Transfer to a serving platter and toss with Caesar vinaigrette to taste.
• Place the garlic in a small saucepan and add enough oil to cover. Set the saucepan over low heat and cook until the garlic is soft and pale golden, 30 to 35 minutes. Let the garlic cool in the oil. Store garlic covered in the oil, adding more oil if necessary.

KALE MEETS CAESAR SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Soak the red onions in ice water for 10 minutes and then drain.
• Meanwhile, toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes.
• Whisk together the mayonnaise, vinegar, honey, anchovies if using, garlic and lemon juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale, romaine, Parmesan and drained onion to the dressing and toss to combine. Divide the salad among 4 plates and top with the croutons.

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.

KALE CAESAR SALAD

Steps:

• Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
• Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

KALE "CAESAR" SALAD

Steps:

• For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
• For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat.
• For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.

KALE CAESAR SALAD

Steps:

• Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
• Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
• Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.

KALE CAESAR SALAD

Steps:

• In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.

ESCAROLE CAESAR SALAD WITH WALNUTS

Steps:

• Preheat oven to 400 degrees.
• Submerge escarole leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into bite-size pieces.
• Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter into garlic paste on sheet. Toss with walnuts to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until toasted and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
• Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and walnuts. Serve immediately.