Shaved Kale And Root Vegetable Salad Recipes
SHAVED ROOT VEGETABLE SALAD
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Provided by Bon Appétit Test Kitchen
Categories Salad Fruit Juice Appetizer Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Lunch Beet Carrot Radish Turnip Healthy Low Cholesterol Vegan Hazelnut Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
- Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
- Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.
SHAVED VEGETABLE SALAD
Provided by Food Network
Time 15m
Yield Varies
Number Of Ingredients 6
Steps:
- Choose a selection of colorful vegetables from among, for example: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas. Peel the vegetables that need peeling. Slice the bulb-like vegetables very, very thinly on a mandoline. Use a vegetable peeler for tricky vegetables such as asparagus, and sliver anything like the snow peas with a knife.
- Toss everything except for the beets in a bowl with olive oil to coat. Add a handful or two of chopped dill and the zest of a lemon. Season with fleur de sel, freshly ground pepper, and lemon juice, to taste. Arrange on a serving platter with the beet slices added in decoratively as you arrange the rest. Serve.
SHAVED KALE AND ROOT VEGETABLE SALAD
Steps:
- For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
- For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
- In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.
More about "shaved kale and root vegetable salad recipes"
KALE SALAD WITH ROOT VEGETABLES AND APPLE RECIPE - …
From foodandwine.com
5/5 (668)Category Salad Recipes, Green Salads, Kale SaladsServings 8-10Total Time 50 mins
- In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
- Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.
- Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.
WARM KALE SALAD WITH ROASTED VEGETABLES (MAKE-AHEAD!)
From dontwastethecrumbs.com
Estimated Reading Time 5 mins
- Spread the raw vegetables (not the kale) on a baking sheet (I love this half sheet set) in a single layer. Drizzle with 1-2 Tbsp of olive oil and use your hands to mix up the vegetables so that they’re all coated with oil. Season with salt and pepper.
- Roast in the oven until they’re cooked through and charred, but not burned. This could be anywhere from 15 minutes to 45 minutes, depending on the vegetables you chose.
- Meanwhile, place the kale in a large bowl and drizzle 1-2 teaspoons of olive oil over the leaves. Use your hands to massage the oil into the kale for 2-3 minutes. Set aside until the vegetables have finished roasting.
SHAVED KALE AND ROOT VEGETABLE SALAD | GUY FIERI | FOOD ...
From crecipe.com
SHAVED KALE AND ROOT VEGETABLE SALAD RECIPE
From recipenode.com
SHAVED KALE AND ROOT VEGETABLE SALAD RECIPE | GUY …
From crecipe.com
SHAVED KALE AND ROOT VEGETABLE SALAD | RECIPE | …
From pinterest.com
SHAVED KALE AND ROOT VEGETABLE SALAD | RECIPE | …
From pinterest.com
SHAVED KALE AND ROOT VEGETABLE SALAD | RECIPE | ROOT ...
From pinterest.com
SHAVED KALE AND ROOT VEGETABLE SALAD VIDEOS
From crecipe.com
SHAVED KALE AND ROOT VEGETABLE SALAD RECIPE
From crecipe.com
SHAVED KALE AND ROOT VEGETABLE SALAD RECIPES
From tfrecipes.com
SHAVED KALE AND ROOT VEGETABLE SALAD
From crecipe.com
SHAVED KALE AND ROOT VEGETABLE SALAD – RECIPES …
From recipenet.org
SHAVED KALE AND ROOT VEGETABLE SALAD VIDEOS RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love