SALAD DRESSING FOR KALE SALAD RECIPES

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BEST KALE SALAD RECIPE — HOW TO MAKE KALE SALAD



Best Kale Salad Recipe — How To Make Kale Salad image

This ultra-creamy kale salad is bound with what is essentially a Caesar dressing amplified by extra lemon juice, and then grounded and offset by toasted breadcrumbs, pistachios, and Pecorino.

Provided by Robert Seixas

Categories     low-carb    low sugar    brunch    salad

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 18

1 egg yolk (pasteurized optional)
2 tbsp. lemon juice
1 clove garlic, chopped 
1/2 tsp. anchovies (about one whole)
2 tbsp. freshly grated Parmesan
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 tbsp. white balsamic vinegar
2 tbsp. water
1/4 c. canola oil, or other neutral oil
1/4 c. extra-virgin olive oil
1 Large bunch curly-leaf kale, sliced into ribbons
1 tbsp. lemon juice
1/3 c. creamy lemon vinaigrette
kosher salt 
1/4 c. chopped pistachios, toasted in a dry skillet
1 tbsp. breadcrumbs, toasted in a dry skillet
1/4 c. grated Pecorino

Steps:

  • Make the vinaigrette:
  • Make the salad:

KALE AND BRUSSELS SPROUT SALAD RECIPE | EPICURIOUS



Kale and Brussels Sprout Salad Recipe | Epicurious image

A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.

Provided by Susan Spungen

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

Steps:

  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  • Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

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