Kale Salad With Creamy Caper Dressing 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.

KALE SALAD DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.
• When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.
• Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.

CREAMY KALE SALAD

Steps:

• Mix kale, red onion, and raisins in a large bowl.
• Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

KALE SALAD WITH CREAMY CAPER DRESSING

Steps:

• In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
• Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
• Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
• Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
• Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
• Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
• Transfer dressed kale to a large platter, top with garlicky crumbs and serve.

LEMON-CAPER DRESSING

Steps:

• On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
• Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).