Roasted Broccoli And Kale Caesar Salad Recipes

ROASTED BROCCOLI AND KALE CAESAR SALAD

Steps:

• Prep. Remove the kale leaves from the stem. Chop into bite size pieces and soak in a bowl of cold water for 5 minutes. Strain and dry completely.
• Roast. Preheat oven to 425°F. Cut the florets of the broccoli into smaller bite sized pieces. Toss with 2 teaspoons of canola oil and salt. Spread onto half of a sheet pan so there is plenty of room between pieces.
• Cut the bagel into small cubes and toss with 1 1/2 tablespoons of white truffle oil and salt. Spread onto the remaining half of the sheet pan. Roast the broccoli and croutons for 10 to 15 minutes, until broccoli is well roasted and slightly charred on the 'leaves' and croutons are golden brown (see note.) After the croutons are golden brown, drizzle with the remaining 1 1/2 tablespoons truffle oil.
• Toast. Heat a cast iron pan over medium high heat. Cut the kernels of corn off the cob. Drizzle the remaining 1 teaspoon of canola oil over the pan. Add the corn and stir to coat with the oil. Cook for 5 to 7 minutes, stirring occasionally, until the corn is bright yellow and slightly charred.
• Assemble. In a large bowl toss the kale with the caesar dressing. If serving in a different bowl or platter, transfer the dressed leaves first before topping with the croutons, broccoli, corn and shaved parmigiano cheese. If preparing ahead, wait until serving to add the croutons.

ROASTED BROCCOLI SALAD WITH BACON DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
• In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
• Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

CAESAR SALAD WITH ROASTED BROCCOLI RABE AND KALE

Steps:

• Directions 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 2. Arrange the broccoli rabe and tomatoes on the baking sheet. Tear a piece of aluminum foil large enough to wrap the head of garlic up. Drizzle 1 Tbsp olive oil on top of the garlic, then wrap it up and transfer to the baking sheet. 3. Drizzle the remaining olive oil over the broccoli rabe and tomatoes. Season with salt and pepper. Transfer the baking sheet to the oven and roast until the broccoli rabe leaves are crisp and the tomatoes are blistered, 15-20 minutes (the garlic will be lightly golden and very sweet smelling). Let cool to room temperature. 4. Squeeze the garlic cloves from their skins into a medium bowl. Add the anchovies, and mash the mixture with a fork into a paste. Stir in the egg yolk, lemon juice, and mustard to combine. 5. While whisking constantly, slowly drizzle in the olive oil, mixing to make a thick, creamy dressing. Season the finished dressing with salt and pepper. 6. In a large bowl, toss the kale and red onions together. Add the dressing and toss well to coat (you may have leftover dressing, so start with a few Tbsp at first). Add the broccoli rabe and tomatoes and toss gently to combine. 7. To serve, divide into four even portions on plates. Garnish with a few turns of fresh black pepper and parmesan curls. Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

KALE, BROCCOLI & TOMATO CAESAR SALAD

Steps:

• Heat oven to 400 degrees. Spread baguette slices over a baking sheet and drizzle with olive oil. Flip slices and drizzle more olive oil. I mop up any extra olive oil that winds up on the baking sheet with the bread slices. Put in the oven for about 4 - 6 minutes, until the croutons are golden brown. Remove from the oven and flip over. Bake another 3 - 4 minutes and remove from oven. Grate 1 - 2 tablespoons of Parmigiano Reggiano and sprinkle over croutons. Return to the oven for another minute or two until the Parmigiano begins to melt. Remove from the oven and set aside to cool. Watch them carefully or they will disappear into the mouths of anyone passing through your kitchen.
• In a food processor or Mini-prep, whirl the garlic until finely chopped. To activate the maximum health benefits, let the garlic sit for 5 to 10 minutes before continuing with the dressing.
• Add anchovies to the food processor and whirl again to finely chop. Add Worcestershire sauce, mustard, and sriracha or Tabasco sauce, lemon juice and salt and pepper. Pulse to mix.
• Add 1/2 cup olive oil, either in a stream through the feeder tube, or directly into the bowl of the food processor or Mini-prep. Whirl the ingredients to form an emulsion. Add 1 T Kewpie mayonnaise and whirl again.
• Using your hands break half the croutons up into pieces. With a vegetable peeler, shave the remaining parmesan cheese into shards.
• Using your hands, toss the kale, shaved broccoli, tomatoes, Parmigiano Reggiano shavings and one half the croutons together in a large salad bowl. Add half the dressing and toss again, thoroughly coating the salad with the dressing. Taste and add more dressing as desired. Reserve any extra dressing for another use. Garnish with remaining croutons.

ROASTED BROCCOLI SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
• For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together.
• Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley.
• To make ahead, assemble the salad, cover and refrigerate.