Best 2 Kale Romaine Salad Recipes
## Kale and Romaine Salad: A Nutritious and Delicious Blend of Greens
Kale and romaine salad is a vibrant and flavorful dish that combines the best of both worlds: the hearty texture of kale and the crispness of romaine lettuce. This salad is not only visually appealing but also packed with essential nutrients, making it a perfect choice for health-conscious individuals.
This article features a collection of kale and romaine salad recipes that cater to various dietary preferences and taste buds. From classic Caesar salad with a tangy dressing to a refreshing Asian-inspired salad with a peanut dressing, there's a recipe for everyone.
For those who enjoy a classic Caesar salad, the recipe provided offers a homemade Caesar dressing that is rich, creamy, and bursting with flavor. The dressing is made with anchovies, Parmesan cheese, lemon juice, Dijon mustard, and garlic, and it perfectly complements the crisp romaine lettuce and croutons.
For a more unique and flavorful twist, the Asian-inspired kale and romaine salad is a must-try. This recipe incorporates a zesty peanut dressing made with peanut butter, rice vinegar, soy sauce, and sesame oil. The dressing adds a sweet, savory, and slightly spicy flavor to the salad, making it a delightful blend of textures and flavors.
If you prefer a lighter and refreshing salad, the lemon-tahini dressing recipe is an excellent option. This dressing is made with lemon juice, tahini, olive oil, and garlic, and it provides a tangy and creamy flavor to the salad. The lemon-tahini dressing pairs well with both kale and romaine lettuce, and it's a great choice for a summer salad.
For a heartier and more substantial salad, the recipe for kale and romaine salad with roasted sweet potatoes and chickpeas is a perfect choice. This recipe features roasted sweet potatoes, chickpeas, and a balsamic vinaigrette dressing. The roasted sweet potatoes add a natural sweetness to the salad, while the chickpeas provide a boost of protein and fiber. The balsamic vinaigrette dressing adds a tangy and flavorful touch to this hearty salad.
No matter your dietary preferences or taste buds, this article has a kale and romaine salad recipe that will satisfy your cravings. From classic Caesar salad to unique Asian-inspired salad, there's a recipe for everyone to enjoy. So gather your ingredients, put on your apron, and get ready to create a delicious and nutritious kale and romaine salad that will tantalize your taste buds.
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 ROMAINE SALAD
Kale can be both good for you and tasty! This hearty salad packs a flavor punch thanks to dried cranberries, feta and bacon. It makes a fine side dish or a light meal on its own. I enjoy it with poppy seed dressing. -Sharon Rehm, New Blaine, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Serve with dressing.
Nutrition Facts :
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't be afraid to experiment with different dressings. There are endless possibilities, so find one that you like and enjoy.
- Add some crunch to your salad. This could be done with nuts, seeds, or even croutons.
- Make sure your salad is well-balanced. This means having a variety of colors, flavors, and textures.
- Dress your salad just before serving. This will help to prevent the greens from getting soggy.
Conclusion:
Kale and romaine salad is a delicious and healthy dish that is perfect for any occasion. It is packed with nutrients, and it is a great way to get your daily dose of vegetables. With so many different variations to choose from, there is sure to be a kale and romaine salad that everyone will enjoy. So next time you are looking for a healthy and satisfying meal, give kale and romaine salad a try. You won't be disappointed!
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