Posts Tagged ‘salad’

Kale Caesar Salad

September 14, 2017

This salad could also be referred to as a slaw depending upon the style of menu presented.  The heavy texture and bite of Kale stands up to the robust quality of the Caesar dressing covering the salad.  I chose Kippered snack herring to be used in the dressings, but can be eliminated if desired or switched to anchovy fillets or sardines if desired.  As always the quality of ingredients makes the dish, so do use wilted greens or off tasting oil as they will detract from the presentation and flavor.

Ingredients:

¼ cup fresh lemon juice
1 can kippered snacks in oil (3.25oz)
2 teaspoons Dijon Mustard
2 cloves of garlic, peeled
1 cup EVOO
½ cup shredded Parmesan, divided
1 hard boiled egg, finely chopped
Freshly ground salt and pepper to taste
1 lb kale, cleaned, center stalks removed, thinly sliced crosswise to form ribbons.

Procedures:

Place first four ingredients into a blender and process until smooth.  While the blender is still running gradually add the oil in a slow stream to create a creamy dressing.  When fully combined remove from the blender and place into a small bowl and set aside.

Place kale into a large bowl and drizzle in ¾ of the dressing, combining to coat the kale evenly.  Add in a few grinds of salt and pepper to taste, then top with remaining chopped egg and remaining Parmesan cheese and drizzle with remaining dressing and serve.

Note – Dressing can be made up to 3 days ahead if kept in fridge.

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WHAG-25 Live at Noon, Salads for your health

September 15, 2010

I will be on WHAG-25 at noon making two healthy fresh salads today. The first will be a steak and potato salad atop mixed baby greens, with sliced red onion, Wisconsin Smokey Blue cheese and a light Balsamic Honey Vinaigrette dressing. The second salad is a variation of a Greek salad with Wisconsin feta, kalamata olives, red onions, banana peppers, and the same balsamic Honey Vinaigrette dressing.

The dressing is very light and refreshing and even though there is steak and potato on the first salad it’s not a lot, just enough for some great flavor and to give you the feeling of eating a steak and potato dinner with a nice salad. Think of it as a deconstructed Steak dinner at Outback without all the fat of blooming onion but with loads of fresh flavor mirrored with crisp fresh greens.