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Kale Salad

Serves 2-4

1 Tbsp champagne vinegar
1 1/2 tsp minced shallots
pinch kosher salt
1/4 cup canola oil
1 Tbsp extra virgin olive oil
3/4 tsp chopped chervil
ground black pepper to taste

1/2 cup pearled barley
1/2 cup israeli couscous
4 cups loosely packed julienned kale, from 1 large bunch
3 Tbsp toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup shaved romano cheese
1/4 cup crumbled goat cheese
10 to 12 strips finely julienned preserved lemon

In a small bowl, combine the vinegar, shallots, and salt; set aside for 20 minutes. Slowly drizzle the oils while whisking to emulsify the vinaigrette. Whisk in chervil and pepper. Set dressing aside; can be refrigerated up to 4 days.

Cook barley and couscous according to package directions. Allow to cool (grains can be cooked up to 3 days ahead and refrigerated until ready to use). In a large bowl, place the kale and 1/4 cup of vinaigrette. Using your hands, massage the vinaigrette into the kale until kale is softened, 2 to 3 minutes.  To the bowl, add cooled barley and couscous, the sunflower seeds, bell pepper, grapes, and romano cheese, tossing to combine. Add extra dressing as necessary. Sprinkle goat cheese and preserved lemon over the top and serve immediately.