Best 2 Kale Romaine Salad Recipes

Kale romaine salad is a delicious and nutritious salad that can be enjoyed as a main course or side dish. It is made with a combination of kale and romaine lettuce, along with a variety of other ingredients such as tomatoes, cucumbers, onions, and carrots. Kale romaine salad is a great way to get your daily dose of vitamins and minerals, and it is also a low-calorie and low-fat meal. With so many different variations to choose from, finding the best recipe for kale romaine salad can be a daunting task. This article will provide you with some tips on how to find the best recipe for kale romaine salad, as well as some of our favorite recipes.

Here are our top 2 tried and tested recipes!

KALE-ROMAINE CAESAR SALAD

Kale-Romaine Caesar Salad image

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

Ingredients

1 small (or 1/2 large) day-old loaf peasant-style crusty bread
12 to 16 ounces green kale and romaine lettuce hearts, in roughly equal amounts
1 large or 2 small garlic cloves
4 to 6 anchovies
1 teaspoon Dijon mustard, more to taste
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, more to taste
2 tablespoons freshly squeezed lemon juice, more to taste
1 egg
4 ounces freshly grated Parmesan, plus an extra chunk for serving

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 Romaine Salad image

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

Ingredients

4 cups torn romaine
4 cups torn fresh kale
1 cup grape tomatoes, halved
1 cup sliced almonds, toasted
8 bacon strips, cooked and crumbled
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
4 green onions, sliced
Salad dressing of your choice

Steps:

In a large bowl, combine the first eight ingredients. Serve with dressing.

Nutrition Facts :

Tips:

For the best flavor, use fresh, young kale and romaine lettuce. You can also add other leafy greens, such as spinach or arugula, to the salad.
Wash the kale and romaine lettuce thoroughly before using. Kale, in particular, can have a lot of dirt and grit in it.
To remove the tough stems from the kale, hold the leaves by the base and run a sharp knife down the center of the stem. The leaves will fall away from the stem easily. You can also tear the leaves into bite-sized pieces instead of chopping them.
Massage the kale with a little bit of olive oil or dressing before adding it to the salad. This will help to soften the leaves and make them more tender.
Add a variety of toppings to your salad, such as nuts, seeds, dried fruit, or cheese. You can also add a protein source, such as grilled chicken or tofu.
Use a light dressing on your salad, such as a vinaigrette or lemon-tahini dressing. A heavy dressing will overwhelm the flavors of the kale and romaine lettuce.

Conclusion:

Kale and romaine lettuce are both nutrient-rich greens that make a delicious and healthy salad. By following the tips above, you can create a kale and romaine salad that is packed with flavor and goodness. Enjoy!