KALE CAESAR SALAD
Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 21.1 g, Cholesterol 16.5 mg, Fat 25.7 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 790.5 mg, Sugar 2 g
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
ZESTY KALE CUCUMBER CAESAR SALAD
Provided by Shannon Leparski
Number Of Ingredients 15
Steps:
- In a large bowl, combine all ingredients for the salad and mix.
- Using a hand immersion blender or food processor, combine all ingredients for the caesar salad dressing and blend until smooth and creamy. Makes 1 cup worth. Pour dressing over salad (or keep separate if you planned for leftovers).
- Enjoy!
Nutrition Facts : ServingSize 4
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
This Kale Caesar Salad is made with tons of fresh kale and Romaine, and tossed with lighter lime Caesar dressing, and trust me - it's DELICIOUS.
Provided by Ali
Time 25m
Number Of Ingredients 17
Steps:
- Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl. Toss until combined.
- Serve immediately.
- Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
- Use immediately, or refrigerate in a sealed container for up to 3 days.
KATIE'S BIG KALE CAESAR BY SUNNY
This salad is inspired by my co-host Katie Lee Biegel and her big salads.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
- Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
- Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.
SEARED FISH WITH CREAMED KALE AND LEEKS
This satisfying weeknight meal involves three simple components - fish, kale and rice - and builds flavor from just one versatile element requiring a little labor: leek-infused cream. Sauté leeks, garlic and thyme in butter until softened, then simmer with heavy cream until thickened. Strain the mixture, saving the leeks to add flavor to cooked rice, polenta or pearl couscous, then combine the fragrant cream with blanched kale and a little mustard. Season the skin of your fillets early to help them develop a particularly crisp, crackly crust. If you can't find fresh char, any mild fish fillets will work well in their place.
Provided by Alexa Weibel
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare your fish: Pat the fish dry, then salt the skin side to help draw out moisture. Set on a plate and refrigerate, uncovered.
- Bring a large pot of salted water to a boil over high. Prepare your kale: Pull the leaves off the stems and tear leaves into bite-size pieces. Wash vigorously, drain, then set aside.
- In a medium saucepan, melt the butter over medium. Add the leek, thyme and garlic, season with salt and pepper, and cook, stirring frequently, until soft, about 7 minutes.
- Stir in the cream and bring to a boil over high. Continue to cook on high until thickened, about 5 minutes. Using a fine-mesh sieve set over a liquid measuring cup or small bowl, strain the sauce, pressing to extract as much liquid as possible. (You should have about 1/2 cup sauce.) Set aside the solids and return the sauce to the saucepan. Whisk in the mustard and stock concentrate, and season with salt and pepper. Cover and set aside.
- Discard the thyme sprigs and stir the cooked leek mixture into cooked rice, if desired. Season to taste with salt and pepper.
- Once the sauce is done, blanch the kale in the boiling water until just wilted, about 2 minutes. Transfer to a colander to drain and rinse under cold water. Once cool enough to handle, squeeze out the excess liquid. Add to the strained cream, then season with salt and pepper. Cover, and warm over low, stirring occasionally.
- Cook the fish: Heat the oil in a large nonstick skillet over medium-high. Pat the fish dry a second time, then season the skin with pepper, and the flesh with salt and pepper. Add to the hot oil, skin-side down, and cook until the skin is crispy and golden, about 3 to 4 minutes. Carefully flip the fish and cook until the outside starts to turn golden, but the thickest part of the fish is still slightly translucent, about 3 minutes.
- Divide the rice (if using), creamed kale and fish among plates and serve immediately.
BACON, KALE AND LEEKS
Simple title, simple recipe. I'm posting it because I just cooked it for my 16 year old son, who wants all his favourite recipes from home on RecipeZaar ready for when he goes to university in two years time.
Provided by Crechemom
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Slice the Leeks.
- If you have bought kurly kale that isn't trimmed, trim it now, disposing of any woody stalks.
- Chop the bacon if necessary. With buying the mis shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces.
- Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale).
- Cook the bacon in the frying pan until done to your liking, some people like it crisped, some prefer it just cooked enough.
- Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown.
- About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished.
- When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix, the heat will be enough enough to wilt that last addition of kale.
- The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary.
- You could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that. And you could substitute onions for the leeks if you wished.
Nutrition Facts : Calories 1127.1, Fat 104.4, SaturatedFat 31.9, Cholesterol 136, Sodium 1716.3, Carbohydrate 21.4, Fiber 3.1, Sugar 3.5, Protein 27
FRIED CUCUMBERS WITH LEEKS
This sounds like another good way to use cucumbers, I will be making this soon as we have lots of cucumbers coming out of the garden. Time for letting cucumbers set is include in prep time.
Provided by Barb G.
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thinly slice the cucumbers and layer on paper towles to absorb the moisture, allow to drain for at least 30 minutes.
- Trim off the root end of the leeks and discard; juliienne the white part of the leeks only, discarding the dark green tops; Rinse the leeks in cold water and drain very well.
- Heat a large non-stick frying pan and add oil, butter, and cucumbers; Saute over medium-high heat for 5 minutes, tossing ALL the time.
- Brown the cucumbers and add the leeks and parsley, saute for 2 to 3 minutes more, until the leeks collapse, add salt and pepper to taste, serve.
Nutrition Facts : Calories 187.8, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.4, Carbohydrate 18.1, Fiber 2.4, Sugar 6, Protein 2.4
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