THE BEST KALE SALAD
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g
RAW KALE SALAD
http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions. These raw salads are super healthy, crunchy and quite delicious. We are hooked on them.
Provided by Elanas Pantry
Categories Vegan
Time 25m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the kale into thin ribbons (almost like a chiffonade).
- Drizzle the kale with olive oil and sprinkle with salt.
- Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
- Add the lime juice, vinegar, onion and orange.
- Allow to marinate for 10 minutes.
- Serve.
Nutrition Facts : Calories 150.5, Fat 7.5, SaturatedFat 1, Sodium 335.3, Carbohydrate 20.5, Fiber 3.8, Sugar 7.1, Protein 4.1
RAW KALE SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
- While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
- Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.
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4.7/5 (7)Estimated Reading Time 2 minsServings 4
- Remove the stem from each kale leaf and discard. Thinly slice kale leaves, and place in a large bowl.
- Place 1/2 garlic clove and 1/4 teaspoon kosher salt in a small pestle and mortar, and crush into a paste. If you don't have a pestle and mortar, you can mince the garlic and salt together on a cutting board. Then, using the side of your knife, mash the garlic and salt until it turns into a paste. Transfer garlic paste to a small bowl, and add extra virgin olive oil, lemon juice, Parmesan cheese, red pepper flake, a pinch of kosher salt, and several turns of black pepper, whisking to combine.
- Drizzle dressing over the sliced kale leaves, then work the dressing into the kale using your hands/fingers (also known as massaging the kale). Let the salad sit a room temperature for 20 minutes. Season to taste with additional kosher salt if needed. To serve, divide salad between four salad plates, and top each with a drizzle of olive oil, a sprinkling of Parmesan cheese, and a few extra grinds of black pepper.
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