Warm Kale & Quinoa Caesar Salad (grande) Recipe
Sauteed kale, Heirloom white quinoa, Creamy Caesar dressing, Crispy wonton strips, Shaved pecorino cheese, Pomegrante reduction
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Ingredients
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Salad Base
Dressing
Toppings
Method
Salad Preparation
- 1
Cook Quinoa
In a medium saucepan, combine the heirloom white quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Sauté Kale
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes until it is wilted and tender. Season with salt and pepper to taste. Remove from heat.
Dressing Preparation
- 3
Make the Dressing
In a mixing bowl, combine mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk together until smooth and creamy.
Assembly
- 4
Combine Ingredients
In a large mixing bowl, combine the sautéed kale and cooked quinoa. Pour the creamy Caesar dressing over the mixture and toss well to coat all the ingredients evenly.
- 5
Add Toppings
Transfer the salad to a serving platter or individual bowls. Top with crispy wonton strips, shaved pecorino cheese, and drizzle the pomegranate reduction over the top for added flavor.
