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Kale Chopped Salad Recipe

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This recipe for Kale Chopped Salad is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lemon Vinaigrette:
grated zest of 1 lemon + juice of 3 lemons
¼ cup plus 2 tbs EVOO (extra virgin olive oil)
1 shallot, minced
1 anchovy fillet, minced (or 2" from tube of anchovy paste)
¼ cup shredded parmesan cheese
2 basil leaves cut into thin strips
sea salt and fresh ground pepper to taste

Kale Salad:
¼ cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
¼ cup slivered almonds, toasted
¼ cup golden raisins or currents
¼ cup shredded parmesan cheese
Directions:
Directions:
1. Bing a medium saucepan of water to a boil.

2. Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating (if not rinsed the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry sauce pan and toast, stirring frequently, until the quinoa is dry, lightly colored and has a nutty aroma.

3. Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer until it is translucent and tender and the germ has spiraled out from the grain, 12-15 minutes. Drain the quinoa and spread it out on a baking sheet to cool.

4. In a large bowl, combine the romaine, kale, quinoa. almonds, raisins and parmesan cheese. Add one-fourth cup of vinaigrette and toss to lightly coat. Add additional vinaigrette as desired. Season with pepper and salt.

 

 

 

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