Warm Kale And Quinoa Caesar Salad Recipe
Heirloom quinoa, Sautéed kale, Creamy Caesar dressing, Wonton crisps, Shaved pecorino cheese
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Ingredients
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Salad Base
Dressing
Toppings
Method
Prepare the Quinoa
- 1
Cook the Quinoa
Rinse the heirloom quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Sauté the Kale
- 2
Sauté the 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, stirring occasionally, until the kale is wilted and tender. Season with salt and pepper to taste.
Make the Dressing
- 3
Prepare the Caesar Dressing
In a bowl, combine the mayonnaise, lemon juice, minced garlic, anchovy paste, grated Parmesan cheese, salt, and black pepper. Whisk together until smooth and creamy. Adjust seasoning to taste.
Prepare the Wonton Crisps
- 4
Bake the Wonton Crisps
Preheat your oven to 350°F (175°C). Cut wonton wrappers into triangles and arrange them on a baking sheet. Bake for 5-7 minutes, or until they are golden brown and crispy. Watch closely to prevent burning.
Combine and Serve
- 5
Assemble the Salad
In a large bowl, combine the fluffy quinoa and sautéed kale. Drizzle the creamy Caesar dressing over the salad and toss gently to combine. Top with shaved pecorino cheese and baked wonton crisps. Serve warm.
