Shredded Kale & Quinoa Salad

By angelahon

Shredded Kale & Quinoa Salad

Ingredients

• Champagne vinaigrette
• 1 tablespoon Champagne vinegar
• 1 1/2 teaspoons minced shallots
• Pinch kosher salt
• 1/4 cup canola oil
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon chopped chervil
• Ground black pepper, to taste
• Kale and quinoa salad
• 1/2 cup quinoa
• Salt
• 4 cups loosely packed julienned kale, from 1 large bunch
• 3 tablespoons toasted sunflower seeds
• 1/4 cup diced red bell pepper
• 2/3 cup red seedless grapes, halved
• 1/4 cup grated Parmigiano Reggiano cheese
• 1/4 cup grated Manchego cheese
• 12 to15 strips finely julienned lemon peel

Preparation

Step 1

◦Dressing:
◦In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot.
◦Slowly drizzle in the oils while whisking to emulsify the vinaigrette.
◦Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.
◦Salad:
◦Bring a large saucepan of lightly salted water to a simmer.
◦Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water.
◦Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook).
◦Remove from heat and drain any remaining liquid.
◦Fluff the quinoa with a fork and transfer to a baking sheet to cool.
◦Note: the quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.
◦In a large bowl, place the kale and one-fourth cup of the vinaigrette.
◦Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.
◦To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.
◦Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips.
◦Serve immediately.