Shredded Kale Salad With Turkey Skin Cracklings Recipes

KALE-TURKEY CHOPPED SALAD

Steps:

• Soak the red onion in a small bowl of ice water, 10 minutes. Meanwhile, combine the kale, 1 tablespoon vinegar and a pinch of salt in a large bowl. Toss and rub with your fingers until the kale is dark green and softened, 3 to 5 minutes.
• Whisk the mayonnaise, buttermilk, garlic, dill and the remaining 1 tablespoon vinegar in a small bowl until smooth; season with salt and pepper. Drain the red onion, pat dry and add to the bowl with the kale; add the turkey, apple and half of the sunflower seeds. Drizzle with about three-quarters of the dressing and toss to coat; season with salt and pepper. Top with the remaining dressing, sunflower seeds and the avocado.

SHREDDED KALE SALAD WITH TURKEY SKIN CRACKLINGS

Steps:

• Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
• Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
• Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
• Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary. Reserve or discard fat remaining in pan as you wish (see Cooks' Notes).
• While cracklings are cooking, cut the center rib from the kale and discard, then thinly slice the leaves crosswise.
• Whisk together lemon juice, mustard, and 1/4 teaspoon salt in a large bowl. Add the oil in a stream, whisking, and whisk dressing until it is emulsified.
• Add kale and toss to coat with dressing.
• Sprinkle cracklings over salad and grind pepper to taste over it. Toss again just before serving.

THE BEST KALE SALAD

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.

SHREDDED KALE SALAD

Steps:

• In a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel.
• Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside.
• In small nonstick fry pan over medium heat add butter and fry egg sunny side up.
• Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese.

SHREDDED KALE AND BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.

TANGY AND TASTY KALE SALAD

Steps:

• Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
• Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
• Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.

ESCAROLE SALAD WITH TURKEY CRACKLING

Steps:

• To remove the skin from the turkey, cut along the backbone of the turkey with a sharp knife. Begin pulling and cutting on each side of the bone to help separate the skin from the carcass. Keep pulling and cutting the skin to separate it completely from the bird. Do not worry if you make holes in the skin or if it is cut into smaller pieces.
• For the crackling, spread the turkey skin, stretching it thinly in one piece or several pieces on a large cookie sheet in one layer. Sprinkle with salt and place in a preheated 350-to-400-degree oven. Bake for about 30 minutes, until crisp and brown all over. The skin will have shrunk considerably. If the skin is very thick, bake longer, until very crisp. Cool slightly and lift from the surrounding fat. Break into half-inch pieces and set aside. The skin from one turkey should yield one to one-and-a-half cups of crackling. Reserve the fat in the pan for sauteeing vegetables or for adding to the vinaigrette above.
• For the salad, trim off the outside escarole leaves that are very green or damaged and cut the remaining leaves into two-inch pieces. Wash thoroughly, lifting the leaves up out of the water. Dry well in a salad spinner. You should have approximately 9 to 10 cups of washed escarole.
• For the dressing, combine the mustard, garlic, vinegar, pepper and salt together with a spoon. Add the oil and turkey fat slowly and mix well. (The dressing should be slightly separated, not homogenized, so the salad is shiny when tossed with the dressing.
• At serving time, add the dressing to the greens and toss well. Sprinkle with the crackling and serve immediately.

THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES

Steps:

• Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
• Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
• Wash the kale and spin dry. Place dried kale into a large bowl.
• For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
• For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
• Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
• Note:.
• 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
• 2) For a nut-free version, try using breadcrumbs instead of pecans.