Cooking along the recipe

Kale chopped salad

Posted on by Luksana Panyavanich

chopped kale salad

Kale chopped salad, This recipe is from Napa Valley Grille. I completely enjoy this recipe with nice taste and the ingredients that combine so well.  I have replace almond with toasted pecan. If you don’t know what to do with Kale may be this recipe you will enjoy.

P.S. I made this salad in Grande Prairie so I did not cook from our boat galley.

black and red quinoa
cooked and rest
chopped kale
chopped romaine
golden raisins and black raisins
Pecan nut replace for almonds
coarsely chopped pecan
Dressing
Pour dressing on salad

Salad

3 Ounces Kale, stemmed and chopped (chiffonnade)

2 Ounces Romaine lettuce, chopped

1 tbsp  Freshly grated parmesan cheese

1 ounce golden raisins, soaked in simple syrup 

2 ounces cooked quinoa

1 tbsp Toasted almonds (Today we use pecans halve instead)

2 Ounces Lemon Parmesan vinaigrette

Directions

  1. In a medium – sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Seasons to taste with salt and fresh black pepper.

  2. Incorporate dressing and toss.

  3. Place onto a cold salad plate and garnish with freshly grated parmesan.

Lemon Parmesan Vinaigrette

2 tbsp Lemon juice

1/4 cup Olive oil

1 tbsp Parmesan cheese, grated

1 small clove garlic, minced

1 tbsp  basil, minced (I replace with dried basil because it is not available)

1 tbsp Dijon mustard

Directions

  1. Combine all ingredients except oil and whisk until well mixed.

  • Slowly drizzle in blended oil while whisking to emulsify.

  • Season to taste with salt and fresh ground pepper.

    • Simple syrup

    1 cup granulated sugar

    1 cup water

    Directions

    1. Bring the sugar and water a boil in a small sauce pan set over high heat.

    2. Remove from heat and let cool. Pour into a jar or bottle and store in the fridge for up to a month. Makes about 1-1/2 cups.

    Luksana Panyavanich