Tag salad

Parties That Cook’s Dino Kale Caesar Salad: America’s Cup Menu

Almost 2 years ago, it was announced that San Francisco would be the host of the 2013 America’s Cup. You could say, we at Parties That Cook were born ready.. Or at least, we’ve been ready since then. Our fabulous Executive Chef, Tanya Rogow, went to work developing a Chef’s Table menu inspired by the America’s Cup. Judging by it’s popularity this summer, I’d say she succeeded. And now, we’d like to share this simply delicious, supremely healthy kale salad — sure to get you in tip top shape for your own competition.

Dinosaur Kale Caesar Salad with Parmigiano-Reggiano

This recipe can also be found in our Soups, Salads & Pasta Section

Kale and Croutons:
4 bunches Tuscan kale (Lacinato or dinosaur kale)
2 loaves country bread
3/4 cup extra-virgin olive oil
1 teaspoon of kosher salt

3 cloves garlic, peeled
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
1 Tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups finely grated Parmigiano-Reggiano cheese

Preheat oven to 350°F.

Cut Kale: Using a sharp knife, stack about 4 leaves of kale on top of each other, roll then cut into 1/8-inch strips including the stems. Chill until ready to serve.

Make Croutons: Using a serrated knife, cut bread loaf in half. Put the flat side down on the counter for stability. Using a serrated knife, remove the crust from the bread and discard or save for another use (omit this step is using baguette). Tear the bread with your hands into 1/2-inch bread cubes. Mix the olive oil with the salt. Toss the bread in the oil mixture and lay evenly on a sheet pan. Bake in a 350°F oven for 15-20 minutes tossing periodically to make sure the crouton are golden brown and crunchy.

Dressing: Using a blender, mix garlic, lemon juice, olive oil, salt and pepper until well blended.

Compose: Toss the kale in half the dressing. Add more dressing if needed being careful not to overdress. Add most of the cheese and all of the croutons. Toss well. Sprinkle salad with remaining cheese. Serve immediately.

Serves 24 as a First Course

Recipe adapted by Parties That Cook®www.PartiesThatCook.com from Martha Stewart Dinner at Home By Martha Stewart.

Parties That Cook’s Saint Patrick’s Day Recipe: Grilled Broccolini and Ciabatta Bread Salad

It’s Friday, and what are you doing? “Working.” We know the deal. Plotting your escape from the office and the subsequent Saint Patrick’s Day madness under the guise of getting things done. (If you’re a legit celebrator, yes, the party starts a day early.) Before you head out to this weekend-long pub crawl in San Francisco, or any of these places in Chicago, maybe this reconstructed pub crawl in Seattle, or even this traditional pub crawl in Portland, prepare for battle by loading up on bread-y goodness. This absolutely delicious Salad of Grilled Broccolini and Ciabatta will have you feeling the luck of the Irish all day. It even comes complete with pot-o-gold raisins!

For those looking for events not primarily about the booze this weekend, not to worry. You will still enjoy this hearty bread salad featuring plenty of greens! For an extra dose of themed events, check out:  San Francisco | Chicago | Seattle | Portland

Salad of Grilled Broccolini and Ciabatta Bread with Pickled Shallots and Golden Raisins

This recipe can also be found in our Soups, Salads and Pastas Section!


Pickled Shallots:

1/2 cup dry sherry

1/4 cup sherry vinegar

1/4 cup agave nectar

4 large shallots, thinly sliced

1/2 cup golden raisins

1 teaspoon chopped fresh thyme

1 1/2 teaspoons kosher salt


2 Meyer lemons, zested and juiced (can substitute regular lemons)

4 garlic cloves, minced

2 teaspoons chopped fresh rosemary

2 teaspoons red pepper flakes

1/2 teaspoon kosher salt

1 cup olive oil

Grilled Broccolini Salad:

2 lbs. broccolini, stems trimmed

1 lb. ciabatta, sliced 1/2-inch thick

Extra virgin olive oil for garnish

Meyer Lemon wedges for garnish (can sub regular lemon)

1/4 cup pine nuts, toasted


Prepare Pickling Liquid: In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil.

Slice Shallots: Place the thinly sliced shallots in a small heatproof bowl. Add the raisins, chopped thyme, salt and the hot pickling liquid. Cover the bowl with plastic and set aside.

Make Vinaigrette: Combine lemon zest, juice, minced garlic, chopped rosemary, red pepper flakes and salt in a medium bowl. Whisk in the olive oil.

Grill Broccolini: Heat a ridged grill pan over medium-high heat. On a sheet pan, toss the broccolini with half of the vinaigrette. Working in batches, grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 5 minutes. Transfer the broccolini to a bowl, cover with foil and let steam for 5 minutes.

Grill Ciabatta: Lay the bread slices on a sheet pan and brush both sides generously with the rest of the vinaigrette. Grill the ciabatta over moderate heat until crisp, 1 minute. Cut the ciabatta into 1-inch cubes. Place back onto the sheet pan until ready to serve.

Serve: Lay out all first course plates in a single layer. Divide the grilled bread evenly among the plates. Top with the broccolini. Drain the raisins and shallots. Scatter the raisins and shallots over the broccolini. Garnish each plate with a drizzle of extra virgin olive oil, a lemon wedge and toasted pine nuts. Wipe plate rim and serve.


Serves 16

Recipe adapted by Parties That Cook® from Food and Wine Magazine June 2011.