This Kale and Chickpea Salad combines crunchy fresh veggies with the creamy tang of Caesar Vinaigrette. It’s a vibrant ...

Recipe by Sophie Zalokar. Sophie runs the Foragers Field Kitchen and Cooking School in Pemberton, Western Australia. In her book Food of the Southern Forests (UWA Publishing), Sophie introduces ...

Curly kale leaves should look fresh and crisp, with no sign of yellowing. Reject any with leaves that look bruised or slimy. Curly kale is available from September to March. Other varieties of ...

These fall and winter salads are full of seasonal flavor.

You are now ready to start frying. Check the oil is at 160c then add 5 or 6 pieces of kale and allow to fry for 1-2 minutes. When they are crispy remove them and place onto the lined tray.

Fall is an opportunity to get back to salad basics—greens, great dressings, grains, and autumnal produce. Check out our fall ...

Top it with avocado, blanched green beans and broccoli and a dusting of crispy quinoa. In addition to the usual romaine, kale gets added to this take on a classic Caesar. Instead of croutons ...

Caesar salads are known for their crispy Romaine lettuce, croutons, parmesan cheese, and, of course, signature dressing. The best dressing is a sturdy emulsion—similar to mayo—of egg yolks ...

This chopped salad is mixed with toasted walnuts, creamy avocado and crunchy apples, and served with blue cheese vinaigrette. It's light enough to be a flavorful side dish, but you could add ...