Kale and Quinoa Salad with Ricotta Salata

photo from smittenkitchen.com

adapted from Smitten Kitchen

submitted by Carol Phillips

makes 2 to 3 large meal salads, 4 to 5 side salads

For the salad:
½ cup uncooked quinoa (or 1½ cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale*
½ cup slivered almonds, very well toasted and cooled
⅓ cup dried cherries, chopped a bit (pears or other fruit work well too)
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
few gratings of fresh lemon zest

For the dressing:
3 tablespoons olive oil
1½ tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
just shy of 1 teaspoon honey
salt and freshly ground black pepper to taste

Rinse quinoa well in a small colander. Place quinoa and 1½ cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15 to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa on a plate to cool quickly.

Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste, then dig in.

*some use “Dino Kale” instead as it is easier to prepare.