Kale And Walnut Salad Recipes
KALE SALAD WITH BLUE CHEESE AND WALNUTS
Lend texture and flavor to this baby kale salad with toasted walnuts and crumbled blue cheese.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
- Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
- Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
- Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.
KALE AND WALNUT SALAD
Recipe by Doug DiPasquale, Holistic NutritionistKale is one of the most nutritionally-dense of all the leafy green vegetables. While not served raw, this quick cooking method preserves most of the vitamins including vitamin K, A, E, B3, 6, 12 and vitamin C. Although its bitter taste can be off-putting to some, here we add a little mineral rich maple syrup to the kale to counteract this. The sweet and bitter combination is so tasty it will have even the diehard greens hater asking for seconds.
Provided by Food Network Canada
Categories North American,salad,vegetables
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- While kale is still wet from being washed place in a hot pan with a lid for about 30 seconds (pan needs to be quite hot before putting kale in). This process will steam the kale with the water still on the leaves. Turn kale with tongs once while it cooks. After 30 seconds, remove kale to a bowl of cold water (use ice if you have it) to immediately halt the cooking process. Stir and let sit for 1 minute. Squeeze kale lightly in your hands to remove the excess water or use a salad spinner. Loosen leaves and place in a large bowl.
- In a smaller bowl, combine dijon, vinegar, maple syrup and salt. Using a whisk, add the organic olive oil slowly in a thin stream while whisking contents vigorously. The dressing should emulsify (thicken up) as you pour. Set aside.
- Place walnuts on a baking sheet and toast in the oven or a toaster oven on 325°F for 7 minutes or until golden on the inside. Allow to cool. Chop nuts into small pieces and sprinkle over kale.
- Pour dressing over kale and toss well.Enjoy.
KALE WITH PANFRIED WALNUTS
Provided by Ian Knauer
Categories Garlic Leafy Green Nut Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Walnut Kale Fall Pan-Fry Healthy Vegan Christmas Eve Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
- Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
- Serve kale warm or at room temperature.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
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KALE APPLE WALNUT SALAD - A FAMILY FEAST®
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- Remove leaves from stems by running a sharp knife down each side. Chop the kale into small bite sized pieces. Rinse, drain and dry. You should have about 16 cups (one gallon) of loosely packed leaves.
- In a small bowl mix vinegar, oil, salt, mustard and sugar. Whip to combine and pour over the leaves.
- With clean hands, massage the liquid into the leaves for about two minutes. The leaves will start to break down and become a little limp. Let this sit at room temperature for ten minutes.
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- Add kale to a medium bowl along with olive oil, lemon juice and salt and pepper to taste. Using your hands, gently massage the kale for about 60 seconds, helping it tenderize.
- In a small pan, heat the walnuts over medium-low heat. Stir until toasted and slightly browned, about 2-3 minutes. You'll know they're toasted when you can smell them. Remove walnuts from pan and finely chop.
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- Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
- Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
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