Best Kale And Brussels Sprout Caesar With Seared Salmon Recipes

Roasted Brussels Sprouts and Kale image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds Brussels sprouts, trimmed
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan, plus a chunk of Parmesan, for shaving
1 bunch curly kale, torn into large pieces
Zest of 1 lemon
1/2 cup pecan halves, toasted and chopped

Steps:

Preheat the oven to 400 degrees F.
Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.

Kale and Brussels Sprout Caesar with Seared Salmon image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

3 oil-packed anchovy fillets, drained
1 large egg yolk
1 lemon, juiced
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese
1 bunch curly kale
1 tablespoon extra-virgin olive oil
12 ounces Brussels sprouts, finely shredded
1 to 2 tablespoons freshly grated Parmesan cheese
1/4 cup toasted pine nuts
4 skin-on salmon fillets (each about 1 1/2 inches thick and 5 ounces)
1 teaspoon kosher salt
1 tablespoon unsalted ghee
Freshly ground black pepper
1 lemon, cut into 4 wedges

Steps:

Make the dressing: In a small food processor, combine the anchovies, egg yolk, lemon juice, garlic, oil, Dijon, salt, black pepper and cayenne. Process until smooth. Pour into a small bowl and stir in the 2 tablespoons Parmesan cheese. Set aside.
Prep the salad: Remove and discard the tough inner ribs and cut the leaves into small bite-size pieces. Working in batches, if necessary, spin dry in a salad spinner. Transfer to a large bowl. Add the oil and massage into the kale with your hands until it is soft, bright green and glossy.
Add the Brussels sprouts to the bowl and toss. Add 3/4 of the dressing and toss to coat. Sprinkle in 1 to 2 tablespoons of Parmesan and toss again. Taste and add more dressing, if needed.
Divide the salad among 4 shallow bowls and sprinkle with the pine nuts and a little
more Parmesan.
Make the salmon: Heat a 14-inch nonstick skillet over medium heat. Meanwhile, season the salmon with the salt. Melt the ghee in the skillet then add the salmon, skin-side up. Cook until the bottoms are golden brown, 4 to 5 minutes. Flip and cook for 2 minutes or to your preferred doneness.
Place 1 salmon fillet on each salad, sprinkle with black pepper and serve with a lemon wedge.