Marinated Parsley Kale Salad Recipes

RAW LEMON GARLIC MARINATED KALE SALAD

Steps:

• Gather the ingredients.
• Remove the center rib from the kale. Cut the kale into 1/2-inch-wide crosswise ribbons.
• In a large bowl, whisk together the lemon, garlic, and olive oil. Add the kale and gently toss to combine. Season to taste with salt. Make sure the kale is well coated.
• Let the kale marinate refrigerated for at least 3 hours or up to overnight to tenderize before serving.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

KALE SALAD WITH LEMON VINAIGRETTE

Steps:

• Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8-10 minutes. Remove the pine nuts from the oven and cool to room temperature.
• Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
• Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5-10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
• Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It's always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.

KROGER'S SUPER SUMMER KALE SALAD

Steps:

• . Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• 2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.