Warm Kale Coconut And Tomato Salad Recipes

WARM KALE, COCONUT AND TOMATO SALAD

Steps:

• Heat oven to 425. Rinse the tomatoes well, dry with paper towels and cut them in half, then place on a sheet pan. Dress with 1 to 2 tablespoons of olive oil, salt, pepper, the zest of 2 limes and the juice of 1 of them. Roast the tomatoes until just blistered and beginning to take on color, approximately 15 to 20 minutes.
• Meanwhile, mix together the kale, coconut shavings and soy sauce, and place on another sheet pan. Roast these in the oven next to or below the tomatoes for approximately 5 to 10 minutes, or until the kale has begun to crisp at its edges.
• Make the dressing in a small bowl, combining the grated ginger root, the miso, the tahini, the honey, the pepper, the juice of the second lime and the remaining olive oil. Adjust seasonings to your liking - you may wish to increase the amount of lime juice with a third lime, to thin the dressing.
• Put the tomatoes and kale into a large serving bowl, and drizzle the dressing over the top, a few tablespoons at a time; you may not need all the dressing if the tomatoes are particularly juicy. Serve warm.

BEST WARM KALE SALAD EVER!

Steps:

• In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
• Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
• Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
• Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
• Enjoy.

WARM KALE SALAD

Steps:

• Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
• Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
• Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
• Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.