Dinosaur Kale Salad Recipe

Inspired by Elisa

Time30m

Serves4

quinoa, radish, florence fennel, marcona almonds, crispy garlic bread crumbs, fennel pollen, pecorino toscano

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Ingredients

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1
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let it cool.
2
Prepare the Kale
Remove the stems from the dinosaur kale and chop the leaves into bite-sized pieces. Place in a large bowl.
3
Prepare the Radish and Fennel
Thinly slice the radish and Florence fennel. Add both to the bowl with kale.
4
Make the Garlic Bread Crumbs
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant. Add 1 cup of breadcrumbs and cook until golden brown. Remove from heat and allow to cool.
5
Assemble the Salad
In the bowl with the kale, radish, and fennel, add the cooked quinoa, Marcona almonds, and crispy garlic bread crumbs. Drizzle with olive oil and sprinkle with fennel pollen and grated Pecorino Toscano cheese. Toss gently to combine.
6
Serve
Serve immediately, garnished with extra Pecorino Toscano and fennel pollen if desired.