Shredded Kale & Quinoa Salad
By á-178825
Ingredients
- Champagne Dressing
- 1 T Champagne vinegar
- 1 1/2 t minced shallots
- A pinch kosher salt
- 1/4 c canola oil
- 1 T EVOO
- 3/4 t chopped chervil
- Ground black pepper to taste
- Kale & Quinoa Salad
- 1/2 c quinoa
- Salt
- 4 c loosely packed julienned kale from 1 Lg bunch
- 3 T toasted sunflower seeds
- 1/4 c diced red pepper
- 2/3 c seedless red seedless grapes, halved
- 1/4 c grated Parmigiano Reggiano cheese
- 1/4 c grated Manchego cheese
- 12-15 strips finely julienned lemon peel
Details
Preparation
Step 1
Dressing
In sm bowl combine the vinegar, shallots and salt; set aside 20 min to soften the shallot.
Slowly drizzle in the oils while whisking to emulsify the vinaigrette.
Whisk in chervil & pepper. This makes about 1/2 c vinaigrette; the vinaigrette will keep covered and refrigerated up to 4 days.
Salad
Bring Lg pan of lightly salted water to simmer.
Place quinoa in a strainer & rinse well, then drain; add to simmering water.
Cook the quinoa until the grains are translucent & tender & the germ has spiraled out from the grain, about 15 min being careful not to overcook.
Remove from heat & drain any remaining liquid.
Fluff quinoa with a fork & transfer to a baking sheet to cool.
Note: quinoa can be made ahead of time & stored, covered & refrigerated up to 3 days before using.
In Lg bowl place kale & 1/4 c of the vinaigrette.
Using your hands, massage the vinaigrette into kale until kale is softened, 2-3 min.
To the bowl add cooled quinoa, sunflower seeds, bell pepper, grapes & Parmigiano Reggiano tossing to combine.
Divide salad among serving plates evenly sprinkling with Manchego cheese & garnishing with the strips of lemon peel.
Serve immediately.
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