This garlicky side of mixed greens is a fast, flexible way to use whatever hearty greens you have on hand. Blanched until vivid green, then sautéed with garlic, red pepper flakes, and soy sauce, it’s savory, simple, and perfect alongside almost any meal.
This Autumn Panzanella is packed with roasted butternut squash, macerated red onions, toasted hazelnuts, and crispy fried sage. A brown-butter vinaigrette ties everything together, soaking into golden croutons. It’s make-ahead friendly, vibrant, and the perfect salad to brighten a Thanksgiving spread.
Rediscovered in Smitten Kitchen’s first cookbook, this elegant kale salad combines ribbons of lacinato kale with toasted pecans, creamy goat cheese, crisp radishes, and dried cranberries. A honey-Dijon vinaigrette ties together this contemporary take on classic ’90s bistro salads.
Based on a salad he enjoyed at Hi Tops bar in San Francisco this recipe features crispy roasted kale chips mixed with arugula for a delightful texture contrast. The real star is the balsamic, miso, honey, and scallion oil vinaigrette
The base of the salad is tasty by itself, featuring ribbons of Tuscan kale, cooked green lentils, feta and Castelvetrano olives. However, the spiced oil takes this to the absolute next level! It’s infused with scallion, lemon, garlic, cumin and crushed red chili flakes with coarsely chopped almonds – ensuring every bite of this salad is a dream.
For this classic salad, chopped kale massaged in oil is coated in a straightforward Caesar dressing that skips the raw egg yolk and uses mayo to give the dressing body – it’s rounded out with anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice. The salad is topped with small croutons (ensuring a crunch in every bite), thinly sliced shallots, and a generous sprinkling of Parmesan!
Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For […]
Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For […]