Homely Food - Chopped Kale Salad Recipe , Hello mother and cysts of all, how are you all, come back this time to meet again with the current admin will share information that will be very beneficial to the cyst and the mother of all.
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Ingredients :
Still in the concept of recipes and drinks, this time we will discuss about the title of the link URL http://homely-food.blogspot.com/2015/02/chopped-kale-salad-recipe.html
Cuisine and food is indeed not going to end if we explore especially with a variety of very diverse menu we can learn one by one. No wonder a lot of mother and cyst in time now certainly adept at cooking because more and more knowledge about food, beverages and recipes - recipes else.
Okay hopefully what the admin share this time there is order and do good for my friend and direct all readers, we see a complete review of Chopped Kale Salad Recipe.
Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper
How To Prepare :
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper
How To Prepare :
1. In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.
2. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
Kale salad:
Ingredients :
2. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
Kale salad:
Ingredients :
1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper
Bring a medium saucepan of water to a boil.
How To Prepare :
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper
Bring a medium saucepan of water to a boil.
How To Prepare :
1. Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.
2. Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.
3. In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.
Servings : 4-6
2. Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.
3. In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.
Servings : 4-6
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Thank you for visiting this blog and do not forget to share and comment yes mother cyst. So what could be the admin for about Chopped Kale Salad Recipe, and Have a Nice Day.
