Kale Broccoli Tomato Caesar Salad Recipes
KALE CAESAR SALAD
Steps:
- Combine all dressing ingredients until smooth.
- Wash kale and dry well. Gently "massage" the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
- In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
- Sprinkle with ⅓ cup parmesan cheese and bacon bits.
Nutrition Facts : Calories 583 kcal, Carbohydrate 11 g, Protein 11 g, Fat 55 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 48 mg, Sodium 863 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
KALE, BROCCOLI & TOMATO CAESAR SALAD
A seriously healthy and delicious riff on a classic Caesar, this salad is packed with superfoods including: kale, broccoli, fresh garlic, tomatoes, lemon, anchovies and olive oil. Virtue never tasted so good.
Provided by Author Something New For Dinner
Time 30m
Yield 6 -8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Spread baguette slices over a baking sheet and drizzle with olive oil. Flip slices and drizzle more olive oil. I mop up any extra olive oil that winds up on the baking sheet with the bread slices. Put in the oven for about 4 - 6 minutes, until the croutons are golden brown. Remove from the oven and flip over. Bake another 3 - 4 minutes and remove from oven. Grate 1 - 2 tablespoons of Parmigiano Reggiano and sprinkle over croutons. Return to the oven for another minute or two until the Parmigiano begins to melt. Remove from the oven and set aside to cool. Watch them carefully or they will disappear into the mouths of anyone passing through your kitchen.
- In a food processor or Mini-prep, whirl the garlic until finely chopped. To activate the maximum health benefits, let the garlic sit for 5 to 10 minutes before continuing with the dressing.
- Add anchovies to the food processor and whirl again to finely chop. Add Worcestershire sauce, mustard, and sriracha or Tabasco sauce, lemon juice and salt and pepper. Pulse to mix.
- Add 1/2 cup olive oil, either in a stream through the feeder tube, or directly into the bowl of the food processor or Mini-prep. Whirl the ingredients to form an emulsion. Add 1 T Kewpie mayonnaise and whirl again.
- Using your hands break half the croutons up into pieces. With a vegetable peeler, shave the remaining parmesan cheese into shards.
- Using your hands, toss the kale, shaved broccoli, tomatoes, Parmigiano Reggiano shavings and one half the croutons together in a large salad bowl. Add half the dressing and toss again, thoroughly coating the salad with the dressing. Taste and add more dressing as desired. Reserve any extra dressing for another use. Garnish with remaining croutons.
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- Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
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