Restaurants›Moxies Boston Seaport Restaurant›Kale & Quinoa Salad Recipe

Kale & Quinoa Salad Recipe

Inspired by Moxies Boston Seaport Restaurant
Time35m
Serves4

candied pecans, fresh apple, dried currants & toasted breadcrumbs with lemon vinaigrette (without grana padano)

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Ingredients

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Salad

Candied Pecans

Lemon Vinaigrette

Finish & Optional

Method

Candied Pecans

1

Make candied pecans

Line a small baking sheet with parchment paper. In a small skillet over medium heat, combine 2 tbsp granulated sugar and 1 tsp unsalted butter. Once the sugar begins to melt and the butter has combined, add 1 cup pecan halves and 1/4 tsp fine sea salt. Stir constantly for 2–3 minutes until the pecans are evenly coated and the sugar has caramelized. Immediately transfer pecans to the parchment-lined sheet and separate them with a fork to cool. Let cool completely (about 10–15 minutes); break into pieces before adding to the salad.

Toasted Breadcrumbs

2

Toast breadcrumbs

Heat a small skillet over medium heat and add 1–2 tsp olive oil (from the Finish jar or extra). Add 1/2 cup breadcrumbs and toast, stirring frequently, until golden brown and crisp, 3–5 minutes. Remove from heat and cool. Set aside.

Lemon Vinaigrette

3

Whisk vinaigrette

In a small bowl or jar combine 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake to combine, then slowly stream in 3 tbsp extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning or sweetness as desired.

Salad Assembly

4

Prepare kale and quinoa

Place 6 cups thinly sliced kale in a large mixing bowl. Drizzle 1 tbsp extra-virgin olive oil over the kale and massage with your hands for 1–2 minutes until the leaves soften and darken. Add 1.5 cups cooked quinoa (warm or cooled) and toss to combine.

5

Add fruit and dried fruit

Add 1 cup thinly sliced or diced fresh apple and 1/2 cup dried currants to the kale and quinoa mixture. Toss gently to distribute.

6

Dress the salad

Pour about two-thirds of the lemon vinaigrette over the salad and toss thoroughly to coat the kale, quinoa, apple, and currants. Taste and add more vinaigrette if desired.

7

Finish and serve

Just before serving, sprinkle the toasted breadcrumbs (1/2 cup) and the cooled candied pecans (broken into pieces) over the salad. Garnish with 1 tsp lemon zest (optional) and a pinch (about 1/4 tsp) of flaky sea salt. Toss lightly one last time and serve immediately.