Best All Kale Caesar Recipes
KALE CAESAR SALAD
This Kale Caesar Salad is made with tons of fresh kale and Romaine, and tossed with lighter lime Caesar dressing, and trust me - it's DELICIOUS.
Provided by Ali
Time 25m
Number Of Ingredients 17
Steps:
- Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl. Toss until combined.
- Serve immediately.
- Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth. Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
- Use immediately, or refrigerate in a sealed container for up to 3 days.
KALE-ROMAINE CAESAR SALAD
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. We use an easy microwave method to poach the egg, but the more traditional saucepan will work, too.
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the croutons: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving the crust behind, and tear the soft bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp. Let cool.
- Prepare the kale: One large leaf at a time, use the tip of a small, sharp knife to cut along the sides of the tough center ribs. (Or, use your fingers to pull the leaves off the rib.) Pull out the rib and discard. When all leaves are trimmed, cut into bite-size pieces. (Do not shred.)
- Prepare the romaine: Cut large leaves crosswise into bite-size pieces. Leave inner leaves whole.
- Fill a sink or salad spinner with very cold water and submerge the leaves. Swish and let soak 5 to 10 minutes. Working in batches, lift out and drain on a kitchen towel, then dry in a salad spinner.
- Place a plastic bag filled with ice in the bottom of a salad bowl. Pile the washed leaves on top, cover with a damp kitchen towel and refrigerate until ready to serve.
- In a blender (or using a hand blender), combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth.
- Cook the egg: Poach in simmering water or in a microwave, until yolk is thickened but still runny. (To poach in a microwave, break egg into a glass bowl or measuring cup. Gently pour in warm water to cover the egg by about 1/2 inch. In bursts of 30 seconds or less, depending on microwave power, cook egg until white is just firm and yolk is thickened. Hold a slotted spoon over the sink and pour the egg and water into it, so the cooked egg is held in the spoon while the cooking water and any uncooked whites drain off.) Put the egg in the dressing and blend.
- Taste and adjust the seasonings with mustard, oil, lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tightfitting lid, and chill until ready to use.
- When ready to serve (or up to 2 hours beforehand), remove towel and ice from the bowl and fluff the greens. (If necessary, transfer to a larger bowl; you will need plenty of room for tossing.) Shake the dressing. To the greens, add half the croutons, half the dressing and half the cheese and toss well. Taste and toss with remaining dressing as needed. (If necessary, transfer the tossed salad back to the salad bowl.) Add remaining croutons. Sprinkle remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or refrigerate for up to 2 hours). Toss once more at the table.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams, TransFat 0 grams
KALE CAESAR SALAD
Steps:
- Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
- In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
- In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
KALE CAESAR SALAD
I love Caesar salad recipes, so I created this kale Caesar salad. It's perfect paired with chicken or steak for a light weeknight meal. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 148 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
KALE CAESAR SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
- For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
- Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.
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All Kale Caesar Recipes
When it comes to Caesar salad, we all have our preferences. Some of us like the traditional romaine lettuce, while others prefer kale. In recent years, kale has become a popular alternative to romaine lettuce in Caesar salads. This is because kale is a nutrient-rich superfood that can easily be incorporated into a variety of recipes.
The Benefits of Kale
Kale is a leafy green vegetable that is packed with essential nutrients. It is rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants. Kale is low in calories, making it an ideal ingredient for anyone trying to lose weight. Additionally, because this superfood is full of fiber, it can help promote a healthy digestive system.
How to Make All Kale Caesar Salad
To make an all kale Caesar salad, you will need to start by prepping the kale. Remove the stems and ribs from the kale leaves, and then chop the leaves into bite-sized pieces. Next, you can prepare your dressing. Typically, a Caesar salad dressing is made with ingredients such as anchovies, garlic, lemon juice, Dijon mustard, and olive oil. You can adjust the ingredients to your taste, but be sure to include the essentials like the salty anchovies and tart lemon juice.
Once you have your dressing, you can toss it with the kale leaves. Make sure the leaves are well coated with the dressing. You can add a few croutons and grated Parmesan cheese to the salad if desired, but these are optional.
Other Ways to Use Kale in Caesar Salads
If you want to experiment with different recipes and use kale in different ways, there are plenty of options to choose from. For example, you could try making a kale Caesar wrap. Start by preparing your kale leaves as you would for a salad. Then, wrap the leaves around your favorite Caesar salad ingredients, such as chicken, croutons, and Parmesan cheese. You can then use a toothpick or piece of twine to hold the wrap together.
Another alternative is to use kale chips instead of croutons. To make kale chips, tear kale leaves into bite-sized pieces, and toss them with olive oil, salt, and pepper. Lay the kale leaves out on a baking sheet, and bake in the oven at 350 degrees Fahrenheit for around 10-15 minutes, or until crispy.
If you want to keep things simple, you could also try making a kale Caesar pasta salad. Cook your favorite pasta according to the instructions on the package, and then mix it with your prepared kale leaves and dressing. Add in some cherry tomatoes and Parmesan cheese for extra flavor.
The Versatility of Kale
Kale is versatile, which means it can be used in a variety of dishes. Whether you're making a salad or adding it to a smoothie, this leafy green is a great way to add some extra nutrition to your diet. If you're looking for other ways to eat more kale, you could try roasting it, adding it to soups and stews, or using it as a pizza topping. Whatever recipe you choose, kale is sure to provide plenty of vitamins and minerals, making it a healthy addition to any meal.
Final Thoughts
All kale Caesar recipes are a healthy and delicious way to enjoy this nutrient-rich superfood. Whether you make a simple salad, a wrap, or a pasta dish, kale is versatile enough to be used in a variety of ways. Plus, with all of the health benefits that kale provides, you can feel good about eating it regularly. So, the next time you're in the mood for a Caesar salad, why not switch things up and give an all kale recipe a try?
All-Kale Caesar Recipes: Tips for a Perfect Dish
The Caesar salad is a classic dish that has been around for many years. However, in recent times, it has taken on a new identity with the addition of kale. Kale is a versatile and nutrient-rich leafy green that makes an excellent alternative to traditional salad greens. In this article, we will discuss some valuable tips for making the perfect all-kale Caesar salad recipe.Tip #1: Selecting the Right Type of Kale
Not all kale is created equal, and it is essential to choose the right type for your recipe. The two most common types of kale are curly kale and Tuscan kale, also known as black kale or lacinato kale. Curly kale is a popular variety and is often used in salads. It has a curly, ruffled appearance, and its leaves tend to be sturdier than other types of kale. However, curly kale can be tough and fibrous, which can make it difficult to chew. On the other hand, Tuscan kale has a smoother and more tender texture than curly kale. It has a slightly sweeter flavor and is often used in soups or sautéed as a side dish. However, Tuscan kale can be harder to find in grocery stores compared to curly kale, and it can also be more expensive. When making an all-kale Caesar salad, it is recommended to use Tuscan kale. Its tender texture and sweet flavor complement the tangy Caesar dressing perfectly. However, if you prefer a heartier salad, you can use curly kale, but make sure to remove the tough stems and massage the leaves well to break down the fibers.Tip #2: Preparing the Kale
Preparing kale for a Caesar salad requires some effort, but the end result is worth it. To prepare the kale, start by washing the leaves under cold running water to remove any dirt or grit. Next, remove the tough stems by grabbing the bottom of the stem and pulling upward, separating the leaves from the stem. After removing the stems, chop the kale into bite-sized pieces and place them in a large mixing bowl. To make the kale more tender, you can massage it with your hands. Massage the leaves for about 2-3 minutes until they soften and turn a darker shade of green. This helps to break down the fibers and makes the kale easier to chew.Tip #3: Making the Caesar Dressing
The Caesar dressing is the star of the dish, and it is what gives the salad its signature zesty and tangy flavor. To make the dressing, you will need:- 2 cloves of garlic, minced
- 2 tablespoons of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- Juice of 1 lemon
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Tip #4: Adding the Toppings
To make the salad more interesting, you can add a variety of toppings to the dish. Some popular options include:- Croutons: Classic Caesar salads feature crunchy croutons, and they add a nice texture contrast to the kale. You can make homemade croutons by cubing some bread, tossing it with olive oil, and baking it in the oven until crispy.
- Protein: To make the salad more filling, you can add some protein, such as grilled chicken or shrimp, or even tofu for a vegan option.
- Cheese: Aside from Parmesan cheese in the dressing, you can also add other types of cheese such as feta, goat cheese, or blue cheese.
- Nuts and seeds: Adding some nuts or seeds, such as pine nuts, almonds, or sunflower seeds, gives the salad some crunch and adds extra nutrition.
- Vegetables: Other vegetables such as cherry tomatoes, cucumbers, or roasted red peppers can add some more color and flavor to the dish.