Napa Valley Grill's Kale Chopped Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
juice from 3 lemons and grated zest from 1 lemon |
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil |
1 shallot minced |
1 anchovy fillet minced |
1/4 cup(s) parmesan cheese shredded |
2 basil leaves cut in thin strips |
sea salt/finely ground pepper |
1/4 cup(s) quinoa |
1 head(s) romaine heart chopped |
1 head(s) green kale chopped |
1/4 cup(s) almonds toasted |
1/4 cup(s) golden raisins |
1/4 cup(s) parmesan cheese shredded |
lemon vinaigrette |
sea salt/freshly ground black pepper |
Directions:
1. Lemon Vinaigrette: In medium bowl, whisk first 7 ingredients. Season to taste with 1/4 tsp. salt and 1/8 tsp. pepper. This makes slightly more than 1/2 cup vinaigrette, more than is needed for the remainder of the recipe. Vinaigrette will keep, covered and refrigerated for up to 1 week.
2. Bring medium saucepan of water to boil.
3. Meanwhile, place quinoa in strainer and rince under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in in a dry saute pan and toast, stirring frequently until the quinoa is dry, lightly colored and has a nutty aroma.
4. Place the toasted quinoa in the saucepan with the water, reduce heat and simmer until translucent and tender, and the germ has spiraled out of the grain, about 12-15 minutes (be careful not to overcook). Drain quinoa and spread on a baking sheet to cool.
5. In a large bowl, combine the kale, romaine, quinoa, almonds, raisins and parmesan. Add about 1/4 cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired and season to taste with salt and pepper.
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