Tuscan Kale Salad Recipes

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TUSCAN KALE SALAD



Tuscan Kale Salad image

Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Steps:

  • Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
  • If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
  • Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
  • Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams

ITALIAN KALE CAESAR SALAD



Italian Kale Caesar Salad image

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.

Provided by Maialino

Categories     Salad     Kale     Cheese     Anchovy     Healthy     Quick & Easy     Bread     Egg     Kid-Friendly     Low Cholesterol     Small Plates

Yield 6-8 servings

Number Of Ingredients 16

1 large egg yolk
1 garlic clove, smashed, peeled, and trimmed
3 anchovy fillets, packed in oil, drained
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon colatura (Italian fish sauce; optional)
1/4 teaspoon cayenne
1/2 cup canola oil
1/2 cup plus 2 tablespoons olive oil, divided
1/2 cup freshly grated grana padano cheese
Kosher salt
Freshly ground black pepper
4 ounces country bread, crusts removed, bread torn into small pieces
Two (5-ounce) containers baby kale

Steps:

  • Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
  • Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
  • Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
  • Do ahead
  • Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

RED QUINOA AND TUSCAN KALE



Red Quinoa and Tuscan Kale image

We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!

Provided by Selayma

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 ½ cups water
1 cup red quinoa
3 red bell pepper, diced
1 bunch kale, cut into 1-inch pieces
3 tablespoons coconut oil
½ sweet onion, diced
2 tablespoons minced garlic
½ cup crumbled feta cheese
¼ cup toasted slivered almonds
1 lemon, juiced and zested
1 tablespoon olive oil
sea salt to taste
fresh cracked black pepper to taste

Steps:

  • Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
  • Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g

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