Kale Salad with Ricotta Salata + Quinoa
School and bakery life has been back in session for a couple of months now and I’ve gotten back into the swing of being utterly busy and completely out of time. All of my children, Sophia, Ciel, Jake, Cherbourg Bakery, Cherbourg Cyprus, all of my loves, are going a mile-a-minute. And, believe it or not, I would not have it any other way. This schedule plays quite well into my love of snacking, and most days I find myself snacking on cheesy bites (I highly recommend), and pouring cup after cup of hot water over the same PG Tips tea bag. I do have an awesome vitamin-filled, power-packed, salad-snack that when I take a few extra minutes to put together, makes me feel like super woman. Try it; you will put it on repeat every chance you get.
The heartiness of kale, the brightness of lemon and dill, the sweet-tartness of dried cherries, the perfection of ricotta salata, and a heap of quinoa to keep you feeling fortified. And if you’re not sold already, this vinaigrette combines all the loveliest members of your refrigerator and pantry, combined in no time at all to wonderful effect. You may not believe it, but this is a salad that takes self control. It’s easy to eat all in one sitting, but trust me, you will want to save some for lunch the next day. This is the rare salad that ages well. I also highly recommend that you buy lacinato, or black kale over its typical, curly counterpart. The texture is much smoother and more tolerable to even the biggest kale-haters out there. Happy snacking!
Be Sweet &
See you soon.
Geri
Kale Salad with Ricotta Salata + Quinoa
Ingredients
Salad:
1/2 C. quinoa (dry)
8 ounces Lacinato kale
1/2 C. dried cherries, roughly chopped
4 scallions, chopped
2 Tbsp. fresh dill
2-3 ounces fresh ricotta salata, crumbled
zest of one lemon
Dressing:
1 Tbsp. dijon mustard
1 tsp. honey
1 1/2 Tbsp. champagne or white wine vinegar
salt and pepper to taste
3 Tbsp. olive oil
Directions
Place quinoa in small saucepan and cover with 1 C. water and salt, to taste. Bring to a boil, cover, and then simmer for 15 minutes on low. After turning off flame, allow quinoa to sit, covered for at least five minutes. Let cool (feel free to refrigerate).
Remove ribs from kale. Roll kale leaves into small bundles and slice into thin strips (much like basil). Place kale in large bowl and add remaining ingredients.
Whisk together the dressing ingredients in the exact order in which they are listed. Make sure to add the olive oil slowly and steadily while whisking as the last step, this makes the emulsion happen.
Pour the dressing over the salad and gently toss. Season with salt and pepper and enjoy!
