Shaved Kale And Root Vegetable Salad
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 tbsp
Shallot (minced)1 clove
Garlic (minced)1 tsp
Kosher Salt3 cup
Extra-Virgin Olive Oil1 cup
Quinoa (red)2 tsps
Olive Oil3 cups
Vegetable Stock1 cup
Radishes (thinly sliced)Directions:
1
Watch how to make this recipe
2
For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well
3
Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil
4
Stir in the chives
5
Cover and refrigerate
6
For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water
7
Add the vegetable stock and salt and bring to a boil
8
Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes
9
Remove from the burner and allow to sit covered for 5 minutes
10
Fluff the quinoa and let cool uncovered; reserve to the side
11
In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa
12
Add the red wine vinaigrette and toss well to thoroughly combine
13
Place the salad on a large serving platter and serve immediately