Best Chefs Salad With Kale And Potato Croutons Recipes

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. For variety, add your favorite dried or chopped fresh herbs.
• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
• In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

CHEF'S SALAD WITH KALE

Steps:

• Preheat the oven to 400 degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes.
• Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing.

CHEESY POTATO AND KALE GRATIN WITH RYE CROUTONS

Steps:

• Arrange a rack in center of oven; preheat to 350ºF. Arrange bread slices on a rimmed baking sheet and bake, flipping once halfway through, until dry and lightly toasted, 15-20 minutes. Let cool. Transfer to a resealable plastic bag and break into irregular, 1/2"-1" pieces. Transfer to a medium bowl; set aside.
• Meanwhile, wash and spin-dry kale, then layer between paper towels or a large clean kitchen towel and pat dry.
• Mix Gruyère and Parmesan in a medium bowl. Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in bottom of baking dish. Sprinkle with one-quarter of thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Top with 2 cups kale and one-quarter of cheese mixture. Repeat 2 more times. Shingle remaining potatoes over cheese; top with 1/4 tsp. salt, 1/8 tsp. pepper, and remaining thyme. Reserve remaining kale and cheese.
• Stir cream, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a liquid measuring cup. Pour evenly over potatoes.
• Bake gratin 40 minutes. Cover with foil and continue to bake until cream is bubbling and thick and potatoes are tender when pierced with a paring knife, 35-45 minutes more.
• Meanwhile, toss reserved croutons with 2 Tbsp. oil in a medium bowl. Toss remaining kale with remaining 1 Tbsp. oil. Top gratin with kale, remaining cheese, then croutons, allowing kale pieces to peek through. Bake gratin until croutons are golden brown and exposed kale edges are well-crisped, about 15 minutes more. Let cool at least 10 minutes before serving.
• Do Ahead
• Bread can be toasted 3 days ahead. Store in an airtight container at room temperature. Kale can be torn, washed, and patted dry 3 days ahead. Wrap in paper towels, place in a resealable plastic bag, and chill.
• Gratin can be made 1 day ahead. Let cool, then wrap tightly in plastic and chill. Bring to room temperature, cover with foil, and warm in a 300ºF oven until heated through, 15-20 minutes. Uncover and continue to warm to re-crisp croutons and exposed kale edges, about 5 minutes.

KARDEA'S CHEF'S SALAD

Steps:

• For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
• Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing.
• Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely.

KALE-ROMAINE CAESAR SALAD

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.

CHEF'S SALAD

Steps:

• Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
• Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
• Just before serving, drizzle the dressing over the salad and toss well until evenly coated.