Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots
Source: Sascha Weiss, The Plant Café Organic
Recipe Type: Salads | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on November 1, 2014.
Serves 4
INGREDIENTS
Vinaigrette
3 cups olive oil
½ cup lemon juice
½ cup white wine vinegar
¼ cup shallots, finely diced
2 teaspoons agave nectar
⅓ cup Dijon mustard
2 teaspoons chopped tarragon
2 teaspoons chopped flat leave parsley
2 spearmint leaf, chopped
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper
Roasted Carrots
2 pounds small rainbow carrots, scrubbed, tops trimmed and cut into ½ inch pieces
1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons lemon zest
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons chopped fresh thyme
Freshly ground black pepper
Pinch of chili flakes
Kale
2 bunches Lacinato (aka Dino) kale
2 teaspoons olive oil
½ teaspoon lemon juice
Pinch of sea salt
4 radishes, washed, root and stem peeled and sliced very thin
1 cup arugula (wild if possible)
1 cup cooked red quinoa, chilled
2 Hass avocados, peeled, pit removed and sliced into ⅛-inch slices
⅓ cup almonds (skin on), toasted and roughly chopped
PREPARATION
1. Preheat the oven to 400ºF.
2. Whisk all vinaigrette ingredients together in a bowl. Set aside.
3. Toss the roasted carrot ingredients to combine. Lay out on a parchment paper-lined sheet pan. Roast the carrots until they are very soft and starting to brown. Remove from the oven and set aside to cool.
4. Remove the stems from the kale and slice the leaves into ½-inch strips. Wash and dry in a salad spinner.
5. Combine the olive oil, lemon juice, and sea salt in a bowl. Add the kale and massage with your hands until it softens.
6. Allow the kale to sit at a room temperature for 1 hour to “cure,” or refrigerate overnight.
7. In a large bowl, toss the kale with the radishes, arugula, and quinoa. Add vinaigrette to taste. (You will have plenty to spare for another use.)
8. To assemble, divide the roasted carrots onto 4 plates and top each with a quarter of the kale salad mixture. Top each serving with a quarter of the sliced avocado and a quarter of the almonds.
Photo by Jacob Bindman.
