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Caramelized Onion and Kale Salad

Caramelized Onion and Kale Salad

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This amazing salad combines sweet caramelized onions with raw kale and crunchy raw beets for a fabulous symphony of textures and tastes.MORE+LESS-


bunch Russian kale, rinsed and dried


large vidalia onion, quartered and sliced


medium beet, quartered and sliced (or 6-8 small beets quartered)


tbsp good quality balsamic vinegar

Sea salt and black pepper, to taste

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  • 1

    Tear the kale into pieces, removing any bits of rigid stem (discard those). Toss the kale with the salt and set aside for 20 minutes.

  • 2

    Meanwhile, combine the olive oil and butter in a medium skillet. Warm over medium heat until the butter is fully melted, then raise the heat to high. Add the vidalia onions and cook for 10 minutes, until just starting to brown. Reduce heat to low. Lightly salt the onions and then simmer for 30-50 minutes, until browned, soft and super sweet. (Time will vary depending on side of onions and type of pan used.)

  • 3

    Rinse the kale in a salad spinning device and spin dry.

  • 4

    To a large mixing bowl, add the kale, caramelized onions, beets, remaining olive oil and balsamic vinegar. Salt and pepper, to taste. Toss well.

No nutrition information available for this recipe

Killer Kale Salad

Fry the bacon bits until slightly crisp. Drain on a paper towel.

Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.

Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine.

Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add mushrooms, onions, and bacon and toss again. Finally, add the goat cheese and more dressing if needed, and toss. (Reserve extra dressing for another use.)

This is the kind of thing you make with your sister after Christmas is over and you look at each other after eating your nine hundredth cinnamon roll of the week and decide you&rsquove simply got to have something green and crunchy before you go berserk.

Or before you go ahead and eat your 901st cinnamon roll&mdashwhichever scenario fits.

First, slice up a few slices of bacon into bits&hellip

And fry it up until it&rsquos just beginning to crisp.

Remove it to a paper towel lined plate and set it aside.

Pour off most of the grease, then add a little bitta butter.

Oh no. Don&rsquot get me started. Betty Botta bought some butter. &ldquoBut,&rdquo she said, &ldquoThis butter&rsquos bitter! If I put it my batter, it will make my batter bitter&hellip&rdquo

As I said, don&rsquot get me started.

Turn the heat to medium-low, and when the butter melts, throw in some sliced red onion.

Cook &rsquoem low and slow, stirring occasionally, until they&rsquore nice and soft and slightly caramelized. This&rsquoll take about 10-15 minutes, so hold yer horses!

Remove the onions to a plate&hellip

Then throw in a bunch of sliced mushrooms! These will shrink quite a bit, so don&rsquot be afraid to totally go for it.

Then pour in some wine. White or red&mdashwhatever your preference, Maynard.

Sprinkle in salt and pepper&hellip

Then just cook the heck out of them over medium to medium-high heat&hellip

Until the mushrooms are nice and tender and the wine is mostly cooked off.

At that point, crank up the heat to high and let the mushrooms brown for 30-45 seconds before flipping them and letting them brown on the other side. Then remove the pan from the heat and set them aside. And whatever you do, don&rsquot eat any! Unless you&rsquore me and have no self control and eat a third of them before the salad&rsquos even ready.

And speaking of salad, let&rsquos make the dressing! Just a simple balsamic vinaigrette: 3 parts olive oil to 1 part balsamic&hellip

Then salt, pepper, and some dried thyme leaves. Put on the lid, shake it up, and that be it!

Now, for the green, just strip the kale off the stalks, roll up a few leaves at a time, and slice them very thin.

You&rsquoll end with a big, beautiful bowl of shaved kale! This is my favorite way to prep kale for salads, because the leaves are hearty and strong and don&rsquot wither easily when tossed in dressing.

The first thing I do is pour in a little dressing and toss the greens to coat them.

Next (this is getting really exciting!), throw in the mushrooms (or what&rsquos left of them after your little incident earlier)&hellip

Kale, Cranberry, caramelized onion salad

I cook kale many ways - it sneaks into my lentil soups (daal) quite often, and sometimes is included in pasta dishes. Only rarely is the kale front and center, dominating the dish, because it seems almost too strong. So when my friend served kale salad as a side with steak, I wanted to get the recipe and give it a shot. So here was my kale salad, which I thought was pretty good.


I bunch kale - de-stemmed and deveined and cut into thin strips. Thoroughly washed and VERY well dried.

2 shallots or one small onion, thinly sliced

4 rashers of bacon, cooked till soft but not crispy

1/4 C Cranberries (or raisins)

1/4 C coarsest shredded Parmesan or feta or blue cheese

Dressing of choice (see below for what I used)

2 Tbsp olive oil (or avocado or oil of your choice)

Gently cook the shallots or onions in the oil (use a wide shallow pan, not a narrow deep one) - you want them softening and browning, not getting crispy. When they are a soft golden brown, add the bacon in little pieces (diced, to be more technical!). Add the cranberries.

When the berries are warmed up add the kale.

Cook until the kale is just barely beginning to wilt. Don’t cover and don’t over cook. Under-cooked is better than over-cooked because you want to avoid any sogginess (which is why the kale should be well washed and very well dried before you start, and also why the pan should be wide and shallow)

Add dressing just before serving (to avoid sogginess)

Dressing suggestion-

I used a balsamic vinegar, maple syrup, mustard and olive oil combo. Add salt pepper and dash of chili flakes. Typically I try to make sure there is enough oil so the vinegar and syrup combo doesn’t make the dressing too watery (thereby threatening the dreaded result of a soggy salad). Any recipe for a vinaigrette will work.

My friend M gave me a great tip - use your almost-empty condiment jar to shake the vinaigrette ingredients together. My jar of mustard was almost empty but I put my vinegar and syrup and oil into the mustard jar and shook it up and presto - the dregs of the mustard were not wasted and I got a nice flavor boost to the dressing. Simple, frugal and effective.

Other suggestions and variations- next time I will add some nuts - probably pine nuts. I also felt that adding an orange bell pepper (cut in thin strips, lightly sautéed) would make the salad visually appealing, countering the dark green of the kale with a pop of colour. If you have roasted bell peppers, those would be just the thing.

Dec 30 Caramelized Onion Mushroom Kale Salad

I don’t drink kale smoothies. And I’m aware of the bad rep that kale has by some. But honestly. I genuinely LOVE kale salad. For real yo.

I mean, fine. I wouldn’t like a kale salad that was just a bunch of kale ripped up and tossed with olive oil and lemon juice and salt. Nah. That would not do it for me in the slightest. No salad like that would, with any typa greens, for that matter.

But a kale salad with caramelized onion strings and sautéed mushroom slices and creamy avocado chunks and crunchy pepitas and a punchy vinaigrette dressing full of rich olive oil and tangy balsamic vinegar and sharp onion and fresh garlic and sweet maple syrup and salt and pepper? YES, THAT IS A KALE SALAD I CAN GET BEHIND, FOLKS.

I’m on a bit of a caramelized onion kick, I’ve just realized. Because the last savory recipe I posted, this lemon dill rice, was also chock-full of paper thin onions, sautéed up until browned and sweet and caramelized.

Luckily for you, this time the onions don’t require as long a cooking time. The onions for this warm kale salad take about 25 minutes total, mushrooms included. Workable? I hope so.

And. While the onions and mushrooms are getting all succulent and browned in that skillet, you can prep the rest of the components for this onion mushroom kale salad.

So. As those onions and mushrooms are sizzling. You chop (or rip, if you’re like me and pretend to be a savage) up the kale into pieces of desired size. You massage your kale, if you’re feeling generous (or you can just let the kale sit in the dressing for a while to soften up). You cube a large, creamy avocado. You measure out your pumpkin seeds.

And you blend together the balsamic vinaigrette. Which takes like a minute, cuz you just blend together all the dressing ingredients until they’re smooth.

Let’s recap on some things: the dressing for this mushroom kale salad gets a whole onion — yes, sharp onion flavor, coming in strong. Blended right along with a big garlic clove and the olive oil and balsamic vinegar. Add then salt and black pepper are added, to taste. And, to balance all that tangy, sharp flavor out, here comes a little sweetener — your choice of honey or maple syrup. Or a combination of both. Or white sugar, for that matter, if that’s all you got in your pantry.

You’ll likely have some extra dressing left over after you toss this kale salad together. Which is fine, no? Use it for pretty much any other salad you plan on making the whole week.

Caramelized Onion and Kale Salad

Last summer, on a clear August evening, my cousin popped over to my house and dropped off a container of a delicious, refreshing curly kale salad made with whisper-thin red onion slices and a light lemony flavor. I wasn&rsquot expecting to finish it in one sitting, but it was so good that I did.

The salad was amazing. Kale, which is usually rough and bitter, was softer and milder than I&rsquod ever known it to be. The slivers of onion added a nice crunch and hint of sweetness. Altogether, it was delish.

So, when kale appeared in my CSA box last week, I knew I wanted to make a kale salad. But rather than head to the store for ingredients that we didn&rsquot have (read: pretty much everything other than the kale), I used what we had on hand: a Vidalia onion, balsamic vinegar and some little bits of beet.

It was mouthwatering. The kale was softened by the salt, tamed by the balsamic vinegar and given a great lift by the super-sweet caramelized onions. The beets add that perfect bit of crunch &hellip

Oh, it&rsquos good. Very good. I could have eaten the whole bowl (and I wasn&rsquot alone in that sentiment!).

Watch the video: Σπιτική Demi-glace Σάλτσα (July 2022).


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