Saturday, March 8, 2014
Kale and Brown Rice Salad
Kale and Brown Rice Salad (inspired by Smitten Kitchen)
1/2 cup uncooked brown rice(or 1 1/2 cups cooked)
8 ounces kale
1/2 cup slivered almonds, very well toasted and cooled
1/3 cup dried cherries, chopped a bit
2 to 3 scallions, thinly sliced
2 ounces feta, crumbled
Few gratings of fresh orange zest
3 tablespoons olive oil
1 1/2 tablespoons orange champagne vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
Just shy of 1 teaspoon honey
Salt and freshly ground black pepper to taste
1. Cook brown rice and let cool.
2. Wash and dry kale. With a knife, remove the rib from each stalk. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. If you're using dinosaur kale, this will go very easily. I used curly kale and it took a little work, but still worked beautifully. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix.
3. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste.