Shaved Kale and Root Vegetable Salad
Shaved Kale and Root Vegetable Salad requires approximately 35 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.32 per serving. This side dish has 393 calories, 5g of protein, and 30g of fat per serving. A couple people made this recipe, and 75 would say it hit the spot. This recipe from Foodnetwork requires vegetable stock, quinoa, fresh chives, and red wine vinegar. With a spoonacular score of 82%, this dish is amazing. Users who liked this recipe also liked Shaved Root Vegetable Salad, Shaved Celery Root Salad, and Meatless Monday: Root Vegetable Tagine with Kale.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon freshly ground black pepper
4 medium carrots, cut in half lengthwise, sliced thin on bias
1/4 cup fresh chives, sliced thin
1 clove garlic, minced
1/2 teaspoon kosher salt
1 teaspoon kosher salt
1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
3/4 cup extra-virgin olive oil
2 teaspoons olive oil
1 cup red quinoa
1 cup radishes, thinly sliced
1 red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon minced shallot
3 cups vegetable stock
Equipment:
mixing bowl
whisk
sauce pan
Cooking instruction summary:
Watch how to make this recipe. For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate. 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. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side. In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.
Step by step:
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. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
3. 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.
4. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes.
5. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
6. In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa.
7. Add the red wine vinaigrette and toss well to thoroughly combine.
8. Place the salad on a large serving platter and serve immediately.
Nutrition Information:
covered percent of daily need
