This exceptional looking salad is also incredibly simple. If you don’t have ricotta salata you could use feta and if you can’t find smoked almonds, go with roasted.
Black Kale Salad (From James Restaurant)
1 head of Black Tuscan kale cleaned, tough part of stemmed removed
1 cup of beet greens cleaned, stems removed
¼ cup of smoked almonds roughly chopped
¼ cup of grated ricotta salata
Salt and black pepper to taste (not too much salt as the cheese is very briny)
½ cup of cooked red quinoa that has been seasoned with 1 tbl of EVOO & salt
1 tsp chopped parsley, pepper and the zest of 1 lemon
2 Extra Large Organic Eggs or Duck Eggs
Roast Garlic Vinaigrette
1 head of roasted garlic
½ cup of quality red wine vinegar
1 tsp. mustard
¼ cup olive oil
¼ cup grape seed oil
Salt and pepper
For the vinaigrette: place the roasted garlic cloves in a blender, puree, add vinegar, mustard, and seasoning. Stream in the grape seed oil and EVOO to emulsify.
For the salad: “chiffonade” (meaning cut into long, thin strips) all the cleaned greens. Place in bowl and toss with 2 tbl of the vinaigrette and all the other ingredients besides the poached eggs. Season and adjust the amount of vinaigrette, add salt and pepper to taste.
Divide into two individual salad bowls (assuming two servings).
Place a seasoned sunny side up egg on top of each salad and enjoy.
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