Bauman College Programs

Author Topic: Chantelle's Happy Ending Kale Salad  (Read 2171 times)

Offline Chantelle Cheng

  • Alumni
  • ***
  • Posts: 5
Chantelle's Happy Ending Kale Salad
« on: June 26, 2013, 10:58:32 PM »
You may be smirking at the title. A friend named my salad after learning that the kale gets massaged.

The beauty of this and pretty much all salads is you can use whatever you have or feel like eating that day. The Sungold cherry tomatoes in the yard looked ripe for the picking, so I just threw those in last minute to add color and juiciness. Essentially, you have kale, quinoa and a nut as the foundation, then add a variety of colors, and acid + olive oil to bring it all together. Pinenuts work great in this salad too!

See attachment for recipe & photo.

Salad Ingredients:
~12 leaves of kale
¾ c. quinoa, dry
1¼ c. water (or 1½ c. if you prefer it more moist)
½ cup red onions, finely diced
2 Tbsp. + 2 tsp. extra virgin olive oil
½ tsp. coarse sea salt (like Celtic sea salt)
Black pepper to taste
Small handful fresh parsley, ~ ¼ c. finely chopped
5-6 sprigs fresh mint, ~1 Tbsp. finely chopped
1 clove garlic, mashed to a paste
½ c. raw pecans, roughly chopped
½ c. roasted red bell pepper, finely diced
4 oz. feta
Handful of yellow cherry tomatoes, cut in half

Dressing Ingredients:
2 Tbsp. fresh lemon juice
2 tsp. sherry vinegar or red wine vinegar
1 Tbsp. extra virgin olive oil

1.   Remove all stem from kale and tear into small pieces. Wash & let dry thoroughly.
2.   Cook quinoa: Soak quinoa in water about 5 min. Rinse thoroughly to remove any saponin. Combine quinoa and water in pot, bring to a boil, then cover and simmer gently for 20 min. Turn off heat and let stand, covered for another 5 min. Uncover and fluff with fork to cool.
3.   While quinoa is cooking, sauté red onions in 2 tsp. olive oil on low heat for about 10 min, or until slightly caramelized.
4.   Add caramelized onions to cooked quinoa.
5.   Wash hands thoroughly. Put kale in large serving bowl. Pour 2 Tbsp. olive oil and sprinkle ½ tsp. coarse sea salt over kale. Gently massage kale with love for about 5 min to soften and relax it.
6.   When quinoa is mostly cool, toss with chopped parsley, mashed garlic and black pepper to taste.
7.   Arrange salad: With kale as your base, add the quinoa, pecans, roasted peppers, feta (crumble it), mint and cherry tomatoes.
8.   Just before serving, add dressing and toss well.

Nourishes about 6 people as a first course.