I'll be the first to admit--I'm typically not the biggest fan of kale. I'll eat it, but generally when used in other dishes, I find it to be overly bitter. Thanks to a class I was taking, that's when I found a great way to make kale much more enjoyable: marinating in sherry vinegar.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
- 2 cups water
- 1 cup quinoa dry
- 1 lb curly kale (approximately 2 bunches)
- 1/4 cup sherry vinegar
- 1 lemon juiced
- 1 teaspoon dijon
- 2 tablespoons honey
- 1/3 cup olive oil
- salt & pepper to taste
- 6 ounces strawberries sliced
- 3 ounces manchego grated
- 1 shallot thinly diced
Ingredients
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Instructions
- In a small saucepan, bring two cups of water to a rolling boil over medium-high heat. Add quinoa, reduce to medium-low heat, cover, and let cook for 12-15 minutes or until water is absorbed. Remove off heat, fluff quinoa with a fork, and allow to cool.
- While quinoa is cooking, wash and prep kale. De-stem kale leaves by gripping stem towards the bottom in a closed fist. With your other hand, pull the stem towards you, removing leaves from stem. Slice kale into thin, one-half inch strips. Add to large bowl.
- Make vinaigrette by combing sherry vinegar, lemon juice, dijon, honey, olive oil, and salt & pepper. Add to kale, toss, cover, and marinate in the refrigerator for one to 12 hours.
- When ready to serve, dice shallot, slice strawberries, and grate manchego. Add to salad with cooked quinoa, toss to cover.
Recipe Notes
Sherry vinegar is a Spanish wine vinegar made from sherry. It can provide an excellent nutty, acidity to a dish. By marinating the kale in this recipe, the acid and nutty flavor cuts the bitterness of the kale, creating a more palatable dish. Although it can be difficult to find, sherry vinegar is a must-have ingredient for every cook. (Plus it keeps great for years to come after opening!)
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