Kale Or Spigarello Salad Recipes
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
KALE OR SPIGARELLO SALAD RECIPE
Provided by Maverick19
Number Of Ingredients 12
Steps:
- Place the currants in a small microwaveable safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in a salad bowl to cool. When cool, add 4 Tbsp of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to form a light dressing. Add the Spigarello and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature, for 10 minutes. In a ten inch nonstick pan, heat the remaining 2 Tbsp olive oil over medium heat. Crack the eggs into the pan and cook slowly, the way you like them. Sunny side up is best. Season the eggs with salt and pepper and sprinkle the yolks with the parmigiano. Toss the salad one more time. Divide the salad among the serving plates, slide an egg over the top of each, and serve
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