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La Grande Orange Café's Kale and Quinoa Salad


La Grande Orange Café's Kale and Quinoa Salad from

Champagne Vinaigrette:
1 tablespoon Champagne vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup canola oil
1 tablespoon extra virgin olive oil
3/4 teaspoon chopped chervil
Ground black pepper, to taste

In a small bowl, combine the vinegar, shallots and salt; set aside
for 20 minutes to soften the shallot. Slowly drizzle in the oils
while whisking to emulsify the vinaigrette. Whisk in the chervil
and pepper. This makes a scant one-half cup vinaigrette; the
vinaigrette will keep, covered and refrigerated, up to 4 days.

Kale and Quinoa Salad:
1/2 cup quinoa
4 cups loosely packed julienned kale, from 1 large bunch
Champagne vinaigrette
3 tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup grated Manchego cheese
10 to 12 strips finely julienned preserved lemon

Bring a large saucepan of lightly salted water to a simmer. Place
the quinoa in a strainer and rinse well, then drain, and add to the
simmering water. Cook the quinoa until the grains are translucent
and tender and the germ has spiraled out from the grain, about 15
minutes (be careful not to overcook). Remove from heat and drain
any remaining liquid. Fluff the quinoa with a fork and transfer to
a baking sheet to cool. The quinoa can be made ahead of time and
stored, covered and refrigerated, up to 3 days before using.

In a large bowl, place the kale and one-fourth cup of the
vinaigrette. Using your hands, massage the vinaigrette into the
kale until the kale is softened, 2 to 3 minutes.

To the bowl, add the cooled quinoa, the sunflower seeds, bell
pepper, grapes and Parmigiano Reggiano, tossing to combine.

Divide the salad among serving plates, evenly sprinkling over the
Manchego cheese and garnishing with the preserved lemon strips.
Serve immediately.

Servings: 2 to 4

Source: L.A. Times



                       © Gil Sequira, 2003 All Rights Reserved.



                                            © Gil Sequira, 2003 All Rights Reserved.