TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
BLACK RICE, BEET AND KALE SALAD WITH CIDER FLAX DRESSING
This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a delicious gluten-free option. "The celebration is a very different affair in my house, but delicious, nonetheless," writes food-blogger Allison Day, who submitted this recipe. "Healthy food is a priority in my kitchen, but so is delicious food."
Provided by Tara Parker-Pope
Time 2h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.
- In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.
- In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired.
- This salad will keep in the refrigerator for 3 to 4 days.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 6 grams, TransFat 0 grams
KALE, BLACK BEAN AND BEET SALAD
Categories Salad Leafy Green
Number Of Ingredients 9
Steps:
- Put olive oil in a large skillet, add the garlic, and turn the heat to medium. Cook until you can smell the garlic, 3-5 minutes. Toss kale into skillet and let it cook till it just begins to wilt - just a few minutes. Warm beans in a small saucepan over low heat. Fill a deep skillet or saucepan with about 4 inches of water, along with a big pinch of salt and turn the heat on high. When the water boils, turn it down to a simmer. Crack each egg into a small glass bowl individually and gently slide the egg from the bowl into the barely bubbling water. Set a timer for 2 minutes. With a slotted spoon, remove the egg and place it on a paper towel to absorb the moisture while you assemble the salad. Divide the still-warm kale onto the plates, top with a spoonful (or two) of the black beans and the same amount of beets. Carefully place a poached egg on top of each salad. Sprinkle with blue cheese, add dashes of sea salt and pepper, and lightly drizzle with balsamic vinegar. Per serving, based on 2: 575 calories, 24 g fat, 51 g carbohydrates, 28 g protein, 233 mg cholesterol, 661 mg sodium, 16 g dietary fiber, 38 percent of calories from fat.
KALE, AVOCADO, AND BLACK BEAN SALAD
Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.
Provided by KW
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
- Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
- Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
- Distribute salad among serving bowls and top with toasted pecans and cilantro.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g
BEET AND KALE SALAD WITH GOAT CHEESE
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
- Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
- To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.
BEET & KALE SALAD
Make and share this Beet & Kale Salad recipe from Food.com.
Provided by Miss Rainy
Categories Greens
Time 20m
Yield 2 lbs, 3 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vegetables and put to the side.
- Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!
Nutrition Facts : Calories 401.6, Fat 32, SaturatedFat 4.4, Sodium 1114.8, Carbohydrate 24.1, Fiber 6.2, Sugar 7.7, Protein 9.1
BRAISED KALE WITH BLACK BEANS AND TOMATOES
Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.
Provided by Dancer
Categories Black Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
- Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
- Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
- In a large Dutch oven or heavy pot, heat oil over medium-high heat.
- Saute onion until translucent, about 4 minutes.
- Add kale and mix until wilted, about 3 minutes.
- Add tomatoes and garlic.
- Cook, stirring, until tomatoes soften slightly, about 3 minutes.
- Add beans and broth.
- Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
- Season to taste with salt and pepper.
- Serve as a side dish or over brown rice for a main course.
KALE AND CANNELLINI BEAN SALAD IN A JAR
Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.
Provided by France C
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
- Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
- Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
- Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g
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- In a jar with a tight-fitting lid, shake together the dressing until smooth - olive oil, lime juice, salt, cumin, chili powder, pepper and cayenne pepper. Season the dressing to taste, adding more salt or lime juice, if needed. Set aside.
- To a large mixing bowl, add the kale. Drizzle half of the dressing over the kale and massage for a minute or two until the kale is wilted and softened.
- Add the black beans, herbs, corn, bell pepper, tomatoes and onion to the kale. Pour the remaining dressing over top and mix well. Season with additional salt and pepper if needed.
- Best if served immediately. Can keep in the fridge for up to 2 days (additional salt and lime juice may be needed if serving a day or two later)
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