Back on the Health Train: Red Kale & Quinoa Salad
Well, it’s time… all of us who overate and overdrank during the holidays (probably everyone reading this, right?) now turns toward the new year with dreams of doing better. Eating better. Being better. And you know what that means… salad. Lots and lots of salad. Luckily, if anyone knows how to make salad not totally depressing, it’s me. And famed Texas chef David Bull, apparently.
This is a recipe I enjoyed in the finishers village after the Fit Foodie 5K in Austin in September 2014. I liked it so much I asked the event organizer if I could share the recipe with all of you. They graciously agreed, so now we can all make this kale salad together and try to wash away those blurry eggnog memories.
Red Kale & Quinoa Salad
by Chef David Bull
This vibrant and healthy salad is delicious all year round. It has the nutrients you need to eat on its own, but still pairs very well with any number of meats. One of the tricks to this salad is to incorporate ice cold red grapes to give a refreshing surprise that makes you want to come back for another bite.
10 ounces kale, curly leaf or lacinato
1 each red carrot, shaved with a peeler
20 each seedless red grapes, cut in half and chilled very cold
1 sprig fresh dill, picked
2 ounces red onion, fine julienne
1 cup red quinoa, simply cooked in salted water
½ cup chickpea dressing (recipe to follow)
to taste salt and freshly ground pepper
For the assembly:
After stemming, washing and drying the kale, tear into bite size pieces and place in a large bowl. Pour chickpea dressing over kale and massage the dressing into the kale for about 20 seconds. This step helps to fully season the kale and to break down its fibrous texture. Next, toss in all other ingredients and season to taste. Season very lightly with salt, keeping in mind the dressing is fully seasoned. Dividesalad between four plates and enjoy. Remember, some of the garnishing vegetables will fall to the bottom of the bowl, so make sure your guests all get some!
For the Chickpea Dressing:
1 pint canned chickpeas, washed and drained
2 tablespoons tahini
1 tablespoon shallot, coarsely chopped
1 teaspoon garlic, coarsely chopped
1 pinch garlic powder
¼ cup fresh Lemon Juice
2 tablespoons apple cider vinegar
1 pinch sea salt
1 pinch black pepper, coarsely ground
14 ounces vegetable oil
In a food processor, add all ingredients besides the oil. Pulse until fully incorporated. In a steady thin stream, pour oil in until emulsified. This will yield about a quart. It’s more than you will need for the salad, but it holds very will in the refrigerator for up to a week.