Kale and Quinoa Salad with Ricotta Salata
serves 2-3 main dishes or 4-5 sides (smittenkitchen.com)
A delicious kale salad shared by Jack McGrath and Erin Mohr at the farm last Tuesday. If you don’t have ricotta salat try using pecorino romano or Parmesan,
We made a last minute change – no kale this week but this is a versatile recipe you could use with other greens. Try it with pac choy!
½ cup uncooked quinoa (or 1 ½ cups cooked)
8 ounces kale
½ cup slivered almonds, well toasted and cooled
1/3 cup dried cherries (or cranberries), chopped a bit
2-3 scallions, thinly sliced
2 tsp chopped, fresh dill
2 ounces ricotta salata, crumbled or finely grated
few grating of fresh lemon zest
3 Tbsp olive oil
1 ½ Tbsp white wine vinegar
2 tsp smooth Dijon mustard
1 tsp course Dijon mustard
Just shy of 1 tsp honey
Salt and freshly ground black pepper to taste
- Rinse quinoa well in a small colander. This is essential to remove bitterness. Place quinoa and 1 ½ cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15-20 minutes, until tender. Drain any un-absorbed liquid from the cooked quinoa. Spread quinoa on a plate to cool quickly.
- Wash kale and dry well. Remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix.
- Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste.
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