Previous post: morning bread pudding with salted caramel, Next post: broccoli, cheddar and wild rice casserole, morning bread pudding with salted caramel, broccoli, cheddar and wild rice casserole. Here, the dried fruit is dried cherries (but The Smith uses dried cranberries), the toasted nuts are almonds, the honey-Dijon is barely sweet and uses coarse Dijon as well. I keep a canning jar and shake the dressing and store in the frig for lots of kale salads…it’s great for other salads as well or quinoa salad with cranberries and walnuts. Also tasted great for lunch today since the kale holds up so well. Can you share why you got rid of that feature? I became completely obsessed with it & have recreated it at home. Sun dried cranberries, ricotta salata, toasted almonds, dijon vinaigrette, 12 oz, serves 2-4. Thank you for this lovely recipe. I just made this for the 400th time. (I have a very sensitive nose. Those East Village restaurants certainly know their healthy salads! Trust me, no one is more upset than I am that I haven’t gotten on board with this trendy green. Thanks for sharing it! Even little kids love it! Made it last night and brought it for lunch today. I am officially in love with this combination. © 2020 Isabel Smith Nutrition. 1. I have the wooden one but I don’t take good enough care of it (oiling, etc) so it tends to get cracked and stained. So totally delicious. Excellent salad (even though I love Deb’s kale w pecorino and walnuts better). A vinaigrette doesn’t need dijon to work, just oil and vinegar. You could try creole mustard for the Dijon…. P.S. The balsamic cooks the kale and turns it a beautiful deep green, if you can let it sit for 15 minutes or more, even overnight, it enhances the flavor. Juice of 1 lemon I use the absorption method here for the quinoa ( but apart from that I make it, as it. Set aside for 10-15 minutes, stirring occasionally, until the kale becomes very wilted. and toast for 3-4 minutes until they are golden brown and fragrant. I am going to make this a staple in our house. I can’t believe how many times I’ve made it. And dill! Love the grated lemon and the dill, they really make it so don’t skimp on them! Today…I have a kale recipe for you….but first let me fill you in on why I made this recipe…, Last Friday, my daughter Chelsea had her wisdom teeth out….all 4 impacted teeth. It also has several sulphur-containing phytonutrients that amp up your body’s natural detox power, such as kaempferol, which apparently activates longevity genes. Salads are definitely one of my favorite things. #zrdn-recipe-container ol.zrdn-counter li:before, The brand I’ve found at Publix here in Miami is Ancient Harvest. I love kale but, even with much rinsing, don’t like quinoa. I was skeptical of the dill but it added a nice flavor, and definitely don’t skip the ricotta salata. WOW,WOW,WOW. Also used a goat’s milk gouda for the cheese. This is spectacular from the fridge the next day, ideally with a gorgeous fried egg on top (as others have mentioned). Not only did my family love it, but I find it keeps me full for hours when I take it to work for lunch. { I now realize I forgot the lemon zest, which would have been great, but I’ll try to remember that for next time, which will be tomorrow when I have the leftovers for lunch. So here’s my pet peeve – quinoa is almost always, always overcooked. and its even better hte next day….everyhting stays crunchy. Which is a big positive in my book. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets. I thought I would be back in Boston time for clients on Thursday….but it was not in the cards. I make this regularly (I use feta for the cheese) and love it. I made it as written except I didn’t have fresh dill and put a little dried in the dressing. color:#f37226; I made this tonight. First time ever that I am having kale in a salad rather than cooked and I am completely sold! Massaged kale If you happen to have mature kale leaves, you'll realize that they are tough and hard to … Made this and added roasted butternut squash and hardboiled eggs — soo delicious. -Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with Parmesan. 8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale Absolutely no rinse required Thanks Deb, for the years of wonderful recipes. The entire kale leaf should come right off. That way, all the water evaporates in under 20 minutes and there’s no straining necessary. Lunch for today and tomorrow. Even though she insisted she wasn’t hungry, I still made it and brought it over for her and her 19 year old daughter. This recipe is sponsored by Path of Life. Remove core from apple, peel carrots, and dice both into small pieces. Serve and enjoy! #zrdn-recipe-container ul.zrdn-bordered li:before{ HIGHLY RECOMMEND! Still there! This is the best kale salad I’ve ever had!! This sounds like a very interesting variation on our favorite salad – I look forward to making it soon! Anything nondairy I could use to add that same saltiness to the flavor of the salad? What a beautiful salad! A fresh and healthy crowd pleaser! You are the best! I suggest you do the same. Thanks for making it easier to eat well and healthfully. 1 teaspoon coarse Dijon mustard I cut everything in half except the dressing (ok, maybe not the cheese either) and did not find it too soggy, so I think when I make the full recipe I will probably double the dressing. SO beautiful. I love making a batch of this kale & quinoa salad and grazing on it throughout the day, it’s so GOOD! lunch is going to be pretty special! Rosa — The type of kale I suggested is thinner and more lettuce-like (though still thicker than lettuce). It’s annoying in a totally magnetic way. None of these kale “situations” were terrible, but they certainly weren’t great, and as of a few weeks ago. Leslie — I agree, that part is really annoying and I haven’t figured it all out yet. Fantastic – I make it so often that I have it memorized. Welcome home. 8. So delicious. The combination of nuts, ricotta salata, dried berries (I used cranberries, too) combined with the quinoa and chiffonade of kale is just genius. Kale is high in fiber, low in calories, and is a solid source of Vitamins A and C, along with Calcium, Magnesium and Vitamin B-6. I am sensitive to sour/bitter tastes, and kale salads are always so overdressed with lemon, in my opinion. VERY impressed you make it through that much kale a week. This looks so healthy and delicious! Made your recipe a couple of weeks ago for my lunch – it was so amazing and I am looking forward to trying more of your recipes! I ordered this salad and ate every last bite. THIS IS FAB! Thanks! From The Smith I learned to add a little snippet of dill, a touch of grated lemon zest and cooked, cooled quinoa to make the salad that I’m literally counting down the minutes to lunch so that I can have it again. I seem to notice that kale “massaged with oil” goes limp. We had a small amount left for a third day and the kale still looked very fresh. Two years ago: Raspberry Coconut Macaroon After simmering for 20 minutes, I pulled it off the stove and strained the water. Pour the dressing over the kale and use your hands to mix the salad (this is known as “massaging the kale” in fancy culinary speak), making sure that every leaf is well coated. You have single handedly made my day with this dose of “good for me and tastes great too”. I discovered your website about a week ago and am in love with it. It is mandatory to procure user consent prior to running these cookies on your website. I make a similar salad with orzo- but love the use of quinoa instead! Kale and Quinoa Salad with Ricotta Salata Adapted from The Smitten Kitchen Cookbook and The Smith. Last time with Feta, it was great. I am enjoying this right now, thank you! I was recently in a restaurant in Washington National Airport and had a salad that had red quinoa, beets, and pomegranate seeds, along with some other tasty ingredients (I don’t remember exactly) before I caught my flight. I’m glad they were inspired by you to put it on the menu! By the way, today I’m trying your newest kale salad! Whenever I have kale salad at a restaurant, I love it! So I’m hoping plain old curly kale will work with dried cranberries.