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Creamy Kale and Dill Salad with Croutons
2020-04-30
https://www.metro.ca/userfiles/image/recipes/salade-cremeuse-kale-aneth-croutons-cornichons-frits-11241.jpg
PT15M
PT20M
PT35M
PicklesAdd the flour, baking soda, and paprika in a bowl. Add the water and 1 tablespoon of oil in a small bowl. Use a fork to whisk the mixture until you get a smooth texture that is similar to pancake batter.Add the Panko bread crumbs in a small bowl.Add the pickles on a clean cloth. Pat both sides dry.Add the pickles in the batter and make sure they are entirely coated.Dip each pickle slice into the Panko bread crumbs and make sure they are evenly coated. Spray a bit of oil on each slice (or use a brush to coat a bit of oil on each side).Cooking in an air fryerAdd a layer of the pickle slices in the basket. Make sure not to overcrowd the basket. Cook at 375°F for 7 to 10 minutes.Cooking in the ovenPreheat the oven to 375°F. Add the pickle slices on a baking sheet. Make sure not to overcrowd the baking sheet. Bake in the oven for 18-20 minutes or until the slices are golden. Flip halfway through.While the pickles bake in the oven, prepare the sauce and salad:In a large bowl, add the tahini, water, lemon juice, garlic, salt, and pepper. Whisk until you get an even and creamy texture.Add the chopped kale and a pinch of salt. Use your hands to massage the kale for 1 minute while coating it in the sauce.Add the romaine lettuce and fresh dill. Mix until all the vegetables are coated in the sauce.Presentation:Add the salad in a large salad bowl or divide into small serving bowls. Top with the croutons and fried pickles. Garnish with the capers.Serve immediately.Source: loounie
4-6
0
0
0
0
Fried pickles
1/3 cup (80 ml) all purpose flour
1/4 teaspoon (1,25 ml) baking soda
1/2 teaspoon (2,5 ml) paprika
1/3 cup (80 ml) water or beer
1 tablespoon (15 ml) vegetable oil
2 large dill pickles sliced into rounds that are 3-4 mm thick
1/2 cup (125 ml) Panko bread crumbs
2 tablespoon (30 ml) vegetable oil or cooking spray
Sauce and salad
1/4 cup (60 ml) Naturalia tahini
1/4 cup (60 ml) water
2 tablespoon (30 ml) lemon juice
1 garlic clove chopped
1/4 teaspoon (1,25 ml) salt
To taste pepper
1 romaine lettuce shredded
4 cups (1000 ml) kale, stems removed and shredded
1/2 cup (125 ml) Irresistibles fresh dill chopped
2 tablespoon (30 ml) capers
Creamy Kale and Dill Salad with Croutons
4-6
Accompaniments
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
Fried pickles
-
1/3 cup
(80 ml)all purpose flour
-
1/4 teaspoon
(1,25 ml)baking soda
-
1/2 teaspoon
(2,5 ml)paprika
-
1/3 cup
(80 ml)water or beer
-
1 tablespoon
(15 ml)vegetable oil
-
2
large dill pickles sliced into rounds that are 3-4 mm thick
-
1/2 cup
(125 ml)Panko bread crumbs
-
2 tablespoon
(30 ml)vegetable oil or cooking spray
-
Sauce and salad
-
1/4 cup
(60 ml)Naturalia tahini
-
1/4 cup
(60 ml)water
-
2 tablespoon
(30 ml)lemon juice
-
1
garlic clove chopped
-
1/4 teaspoon
(1,25 ml)salt
-
To taste
pepper
-
1
romaine lettuce shredded
-
4 cups
(1000 ml)kale, stems removed and shredded
-
1/2 cup
(125 ml)Irresistibles fresh dill chopped
-
2 tablespoon
(30 ml)capers
Preparation
Pickles
Add the flour, baking soda, and paprika in a bowl. Add the water and 1 tablespoon of oil in a small bowl. Use a fork to whisk the mixture until you get a smooth texture that is similar to pancake batter.
Add the Panko bread crumbs in a small bowl.
Add the pickles on a clean cloth. Pat both sides dry.
Add the pickles in the batter and make sure they are entirely coated.
Dip each pickle slice into the Panko bread crumbs and make sure they are evenly coated. Spray a bit of oil on each slice (or use a brush to coat a bit of oil on each side).
Cooking in an air fryer
Add a layer of the pickle slices in the basket. Make sure not to overcrowd the basket. Cook at 375°F for 7 to 10 minutes.
Cooking in the oven
Preheat the oven to 375°F. Add the pickle slices on a baking sheet. Make sure not to overcrowd the baking sheet. Bake in the oven for 18-20 minutes or until the slices are golden. Flip halfway through.
While the pickles bake in the oven, prepare the sauce and salad:
In a large bowl, add the tahini, water, lemon juice, garlic, salt, and pepper. Whisk until you get an even and creamy texture.
Add the chopped kale and a pinch of salt. Use your hands to massage the kale for 1 minute while coating it in the sauce.
Add the romaine lettuce and fresh dill. Mix until all the vegetables are coated in the sauce.
Presentation:
Add the salad in a large salad bowl or divide into small serving bowls. Top with the croutons and fried pickles. Garnish with the capers.
Serve immediately.
Source: loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
