Shaved Kale and Root Vegetable Salad
Shaved Kale and Root Vegetable Salad is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Foodnetwork
red wine vinegar
Watch how to make this recipe.
For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water.
Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes.
Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa.
Add the red wine vinaigrette and toss well to thoroughly combine.
Place the salad on a large serving platter and serve immediately.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.