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

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.