Two summers ago I planted kale in my small backyard garden. Kale is a sturdy, easy to grow veggie and I ended up with more kale than I knew what to do with. I went searching for Kale recipes and it wasn’t hard to find quite an assortment. Luckily for me, I found this recipe from one of my favorite food bloggers, Deb over at Smitten Kitchen and I’ve been hooked on kale ever since, planting a little more kale each year! I’ve modified her original recipe, which you can find here www.smittenkitchen.com, a fair bit to suit my tastes especially the dressing which contains mustard . If you’re not a mustard fan don’t be put off though – I don’t love mustard but with my adaptations to the dressing I LOVE the end result! The combination of tart cherries, sliced almonds and ricotta salata cheese make all the difference so try not to substitute the ingredients – remember we’re going for something a little special here!
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Kale Quinoa Salad
Since I am sharing some of my favorite show stopping recipes this week I had to include This. Salad. It’s that good, and good for you too – sweet right?! The other fantastic thing I love about this salad is that once you put the dressing on it holds up really well – any leftovers make the perfect next day’s lunch! Quinoa and kale are pretty popular and trendy ingredients these days but this salad stands alone as a long time winner in my kitchen. I hope you like it as much as I do – bring it to the next dinner party you attend – it will be a sure winner!
Kale Quinoa Salad
Salad:
3/4 cup uncooked quinoa
1-1/2 bunches of fresh kale
1/2 cup slivered almonds
1/3 cup dried cherries roughly chopped
1-2 tsp of dill dried or fresh
2 ounces of ricotta salata – available at most Italian grocers – in a pinch you could also use the Greek cheese mizithra
Dressing:
3 Tbsp olive oil
1 1/2 Tbsp. white wine vinegar
1 teaspoon of honey mustard
1/2 teaspoon grainy Dijon mustard – I like to use a smoky variety
1/2 teaspoon honey
1/2 teaspoon of maple syrup
salt and pepper to taste
Cook Quinoa according to package directions – let cool. With a knife remove the rib from each stalk of kale leaving long strips of leaves. Cut crosswise into thin ribbons. Add the kale, quinoa, and the rest of salad ingredients to a large bowl and toss to mix.
Whisk dressing ingredients together in a small bowl and our over salad. Seas on with salt and pepper to taste.
