Kale chopped salad, This recipe is from Napa Valley Grille. I completely enjoy this recipe with nice taste and the ingredients that combine so well. I have replace almond with toasted pecan. If you don’t know what to do with Kale may be this recipe you will enjoy.
P.S. I made this salad in Grande Prairie so I did not cook from our boat galley.
3 Ounces Kale, stemmed and chopped (chiffonnade)
2 Ounces Romaine lettuce, chopped
1 tbsp Freshly grated parmesan cheese
1 ounce golden raisins, soaked in simple syrup
2 ounces cooked quinoa
1 tbsp Toasted almonds (Today we use pecans halve instead)
2 Ounces Lemon Parmesan vinaigrette
- In a medium – sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Seasons to taste with salt and fresh black pepper.
Incorporate dressing and toss.
Place onto a cold salad plate and garnish with freshly grated parmesan.
Lemon Parmesan Vinaigrette
2 tbsp Lemon juice
1/4 cup Olive oil
1 tbsp Parmesan cheese, grated
1 small clove garlic, minced
1 tbsp basil, minced (I replace with dried basil because it is not available)
1 tbsp Dijon mustard
- Combine all ingredients except oil and whisk until well mixed.
Slowly drizzle in blended oil while whisking to emulsify.
Season to taste with salt and fresh ground pepper.
1 cup granulated sugar
1 cup water
Bring the sugar and water a boil in a small sauce pan set over high heat.
Remove from heat and let cool. Pour into a jar or bottle and store in the fridge for up to a month. Makes about 1-1/2 cups.
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