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Panko-Topped Kale Salad 

Recipes and Photography from Variations, By Daniella Silver Courtesy of Artscroll/Mesorah Publications

 

Welcome to Variations! This brand-new cookbook is totally different in terms of concept from my other books. My goal here was to keep the recipes simple, but to change up the layout and style to encourage my readers to be creative in their food prep, cooking, and presentation. In Variations, I give readers different ways of preparing each dish — whether it’s by changing the ingredients or by changing the presentation. I hope my recipes inspire your cooking and get you going in your kitchens just like I did in mine! 

—Daniella 

 

Panko-Topped Kale Salad 

YIELDS 8 SERVINGS 

TOPPING

  • 3⁄4 cup unseasoned panko crumbs(regular or gluten-free)
  • 1⁄3 cup sliced almonds
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp black pepper
  • 1⁄2 tsp onion powder
  • 1–2 Tbsp extra light olive oil

SALAD

  • 1 medium bunch kale
  • 4 scallions, thinly sliced
  • 1 cup cherry tomatoes, halved

DRESSING

  • ⅔ cup extra light olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 2 Tbsp honey
  • kosher salt
  • black pepper
  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine panko crumbs with almonds, salt, pepper, onion powder, and oil; mix well.
  3. Spread panko mixture in a single layer on prepared baking sheet. Bake, uncovered, for 15–20 minutes, until golden.
  4. Wash and dry kale. Remove and discard tough stalks and ribs. Tear leaves into bite-size pieces to make about 8 cups. Place kale into a large bowl; massage with your fingertips until leaves have wilted, about 5 minutes.
  5. Add scallions and cherry tomatoes. Cover; refrigerate.
  6. Dressing: Combine dressing ingredients in a glass jar; seal tightly and shake well. Refrigerate.
  7. Shortly before serving, toss salad together with dressing. Sprinkle with toasted panko mixture and toss lightly to combine.

Kale Rice Rolls 

Prepare recipe as directed.

Fill a pie plate with lukewarm water. Working with one rice paper wrapper at a time, immerse it in water for 5-7 seconds or until pliable. (Be careful, as they tear easily.) Place onto a clean towel; pat dry. Arrange a layer of tossed salad onto a rice paper wrapper, leaving a 1-inch border on all sides. Do not overfill. Lift bottom edge of wrapper over filling; fold in sides and roll up tightly. Place seam-side down on serving tray. Repeat with remaining wrappers and salad. Use dressing as a dipping sauce.

(Originally featured in FamilyTable, Issue 664)

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