Two Tuscan Kale Salad Recipes

Try these two recipes from Rosso Trattoria's head chef Kristian Niemi:

Tuscan Kale Caesar

1 large bunch of Tuscan or Lacinato kale
1/2 cup parmesan cheese

For Dressing:

1TB Garlic, minced
2 Anchovy Fillets
1 Egg
3TB Lemon Juice
1 TB Dijon Mustard
2tsp Freshly Ground Black Pepper
1 cup Canola Oil
1/2 cup Grated Parmesan
Salt (to taste)

In a mixing bowl, mash the garlic and anchovies into a paste. Add egg, lemon juice, mustard and pepper and mix. While whisking, slowly add the oil until fully incorporated. Whisk in parmesan cheese. Season with salt if necessary.

Finely chop kale into thin slices. Add to mixing bowl and toss with some of the dressing. Garnish with additional parmesan cheese and croutons.

Sauteed Tuscan Kale with Bacon and Onions

1 large bunch Tuscan or Lacinato kale, chopped
3 strips Bacon, chopped
1/4 medium Onion, sliced
1 clove Garlic, minced
2TB Olive Oil
1/4 cup White Wine
2 tsp Red Pepper Flakes
Salt and pepper to taste

In large saute pan, fry bacon until almost crisp. Add onions, garlic and olive oil. Saute for two minutes, then add kale and red pepper flakes. Toss kale and cook for a minute. Add wine (or water) and allow kale to steam a bit, continuing to shake pan. Season with salt and pepper to taste.


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