Best Kale And Frisee Salad With Sherry Vinaigrette Recipes

Dr. Weil's Kale Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g

Frisee Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

Sherry-Walnut Oil Vinaigrette image

Number Of Ingredients 4

Steps:

Kale Salad with Marcona Almonds and Sherry Vinaigrette image

Provided by Guy Fieri

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 oranges
1/2 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
Squeeze of lemon juice
1 bunch fresh kale (about 1 pound)
1/2 cup dried cranberries, roughly chopped
1/2 cup Marcona almonds, roughly chopped

Steps:

For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.