Best Marinated Kale And Green Bean Salad Recipes

Marinated Kale and Green Bean Salad image

Provided by Julie Howard @JulieH

Number Of Ingredients 6

1/4 cup(s) olive oil
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) crushed red pepper flakes
1 bunch(es) kale, stems removed, rough chop
1 pound(s) green beans, blanched
1/4 cup(s) grated parmesan cheese

Steps:

Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally. Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill. Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.

Green Bean and Kale Caesar Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pounds green beans, trimmed
4 anchovy fillets (packed in oil)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
2 tablespoons grated parmesan cheese, plus more for topping
1 1/2 teaspoons dijon mustard
4 cups baby kale
2 tablespoons salted roasted pepitas

Steps:

Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.