Serves 6 as a side
This creamy, savoury, mustardy salad is inspired by a Caesar salad, if Caesar was as cool as Leonardo Da Vinci, which he clearly was not. I’d eat this over a Caesar salad any day of the week.
If you’re wary of raw kale, this is the salad to change your mind. This dressing is strong enough to mask any grassiness, but still allows the freshness and crunch to shine through. You don’t need to massage it for 10 minutes, only mix it up with your hands for around 30 seconds. Combined with the pop of perfectly cooked quinoa and the crunch of pepitas, it is my new favourite kale salad.
You can eat this on its own, but I prefer to serve this as a side. Last night we had it alongside a leek and fennel risotto with gremolata. A handful of mint leaves finely diced and tossed through the salad also gives it another dimension, and can be added with your discretion depending on what you are serving it with. You don’t want too many competing flavours on the same plate.
1 large bunch curly kale, washed, dried and cut chiffonade
1 cup mixed quinoa (or 1/2 cup white and 1/2 cup red)
1/2 cup pepitas
Finely grated zest of 1 lemon
Handful of fresh mint, cut chiffonade, when appropriate (see above)
Dressing (measurements in US cups and spoons)
1/2 cup raw cashews, soaked at least 2 hours
1 to 1 1/2 cups water, as needed
1/4 cup olive oil
1/2 cup nutritional yeast
2 heaped tsp dijon mustard
1 1/2 tbsp salt preserved capers, very thoroughly rinsed
3 tbsp tart lemon juice
1 tbsp apple cider vinegar
1 large clove garlic, peeled
1. Wash the quinoa and place into a saucepan with 1 3/4 cups cold water. Bring to the boil, then reduce to a gentle simmer and cook until the tails are released and the water is almost gone. Remove from the heat, cover and leave to sit for 15 minutes. Fluff with a fork and set aside to cool
2. Place all of the dressing ingredients into a blender and blend on high speed until smooth. Start with 1 cup of the water, and add more if you need it. You want the dressing to be just slightly runnier than single pouring cream.
3. Place the kale into a large bowl and pour over the dressing. Wearing gloves, massage the dressing into the kale for around 30 second. Add the quinoa, lemon zest and pepitas and toss to combine. Season with pepper and salt to taste (you probably won’t need any salt though). Serve immediately or place in the fridge until ready to serve. Will keep a couple of days.