Best 3 Spicy Kale Caesar Salad Recipes
Tantalize your taste buds with a culinary journey into the realm of flavors with our spicy kale caesar salad recipe. This vibrant dish artfully blends the peppery bite of kale with the creamy richness of a classic Caesar dressing, creating a symphony of textures and flavors that will delight your senses. Embark on a culinary adventure as we guide you through the steps of crafting this delectable salad, along with two additional enticing recipes: a delightful roasted beet and goat cheese salad, and a refreshing cucumber and mint salad. Get ready to elevate your salad game and impress your palate with these culinary masterpieces.
Let's cook with our recipes!
SPICY KALE CAESAR SALAD
Make and share this Spicy Kale Caesar Salad recipe from Food.com.
Provided by Food.com
Categories Low Cholesterol
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the hot sauce:.
- Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
- Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
- For the croutons:.
- Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons.
- For the dressing:.
- Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell.
- In a mini food processor (or you can do it by hand), add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like.
- Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits!
- *Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Nutrition Facts : Calories 558.4, Fat 25.1, SaturatedFat 5.6, Cholesterol 64.3, Sodium 2673, Carbohydrate 65, Fiber 8.9, Sugar 9.6, Protein 22.8
KALE CAESAR SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
- For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
- Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.
SPICY KALE CAESAR SALAD
Chopped serrano chiles give this crunchy salad its spicy zap of flavor. But don't worry-creamy Caesar dressing and crisp cucumbers cool the fire.
Provided by My Food and Family
Categories Superfood Recipes
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Toss lettuce and kale with all remaining ingredients except chiles and cheese.
- Place on 2 plates.
- Top with chiles and cheese.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
Tips:
- Use fresh, young kale for the best flavor and texture. If your kale is older, you may need to massage it with a little olive oil and salt to soften it up.
- Don't be afraid to adjust the amount of spice in the dressing to your liking. If you like it really spicy, add more cayenne pepper or red pepper flakes. If you prefer a milder dressing, use less.
- Make sure to use a good quality Parmesan cheese for the dressing. The better the cheese, the better the salad will taste.
- If you don't have any croutons on hand, you can make your own by tearing up some stale bread and tossing it with a little olive oil and salt. Bake the croutons in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
- This salad is best served immediately after it is made. However, you can store the leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This spicy kale Caesar salad is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with nutrients and has a great flavor that will please everyone at the table. So next time you are looking for a new salad recipe to try, give this one a try. You won't be disappointed!
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