Kale Salad With Peaches And Cornbread Croutons Recipes

CHEF'S SALAD WITH KALE AND POTATO CROUTONS

Chef's Salad with Kale and Potato Croutons image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

12 ounces medium red-skinned potatoes, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 cup grated dill havarti cheese (about 2 ounces)
1 bunch scallions, chopped
1/2 cup mayonnaise
1/3 cup chili sauce
1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice
1 5-ounce container baby kale (about 8 cups)
1/2 head iceberg lettuce, cut into 1-inch pieces
1 pint cherry tomatoes, halved
1/2 pound deli-sliced roast beef, torn
1/2 pound deli-sliced roast turkey, torn

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil on a rimmed baking sheet; season with salt. Bake until the potatoes are browned on the bottom, about 10 minutes. Remove from the oven, flip the potatoes and sprinkle with the cheese and half of the scallions. Return to the oven and continue baking until the potatoes are golden brown and crisp, 6 to 7 more minutes. Remove from the oven and toss to coat the potatoes in the melted cheese.
Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, potatoes and the remaining pickles. Serve with the remaining dressing.

Nutrition Facts : Calories 580 calorie, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 85 milligrams, Sodium 2070 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 30 grams

KALE SALAD WITH PEACHES AND CORNBREAD CROUTONS

Kale Salad With Peaches and Cornbread Croutons image

This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika, onion powder and a hefty dose of pepper, the cornbread crumbs bring serious flavor and texture. While they could be roasted in the oven, sautéeing them in a skillet allows you to better monitor their doneness, and turns the tiniest crumbs brown and extra crunchy while the larger pieces toast until golden but still tender. Sprinkle leftover croutons over salad greens, raw sliced tomatoes or any range of roasted vegetables.

Provided by Alexa Weibel

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
Kosher salt (Diamond Crystal) and black pepper
4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups)
1/2 small red onion, thinly sliced
4 1/2 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse-grain Dijon mustard
1 1/2 teaspoons honey
1 pound curly kale, destemmed and torn into bite-size pieces (about 8 packed cups)
2 large ripe peaches (or nectarines), halved, pitted and sliced into thin wedges
4 ounces tender blue cheese, such as Gorgonzola, crumbled

Steps:

Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and 1/2 teaspoon each salt and pepper. Add the cornbread pieces, crumbling them gently between your fingers as you do. Using a rubber spatula, fold the mixture gently until evenly coated. (The croutons will crumble, but do not panic: The smaller size means more crispy bits.)
Heat a large skillet over medium-high. Add the cornbread mixture and cook, stirring occasionally, until crisp and golden, 5 to 6 minutes. Transfer to a paper towel-lined plate to cool.
Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with 1/2 teaspoon salt and 1/4 teaspoon pepper. (You should have 3/4 cup dressing.)
Add the kale to the dressing and toss to coat. Then, using your hands, assertively massage the kale until tender. Add the peaches and blue cheese, and toss to coat. Season with salt and pepper.
Transfer salad to a shallow platter or individual plates, and top with half the crispy cornbread crumbs. Serve with remaining cornbread crumbs, passing them at the table.

KALE CAESAR SALAD WITH RYE CROUTONS

Kale Caesar Salad with Rye Croutons image

Hardy kale stands up well to punchy Caesar dressing, especially when paired with garlicky rye croutons.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 large bunch kale, tough stems and center ribs removed
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, melted
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 Jewish-rye loaf, (about 1/2 pound), crusts removed, cut into 1/2-inch cubes (4 cups)
1 cup finely grated Parmigiano-Reggiano cheese (3 1/2 ounces)
5 oil-packed anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk

Steps:

Preheat oven to 400 degrees.
Submerge kale in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until kale is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into 2-inch pieces.
Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add kale and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.

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