Great Harvest Gourmet Kale Salad

Great Harvest Restaurant Recipe

1 tablespoon Dijon mustard
1 clove minced garlic
1/3 cup red wine or sherry vinegar
2 teaspoon honey
1 cup olive oil
2 teaspoons chopped fresh thyme
kosher salt and black pepper

Whisk together the mustard, vinegar, and honey in small mixing bowl.  Slowly drizzle in olive oil while whisking to emulsify.  Add the thyme and season to taste with salt and pepper.  This will make more than you need for the salad.  Store in a jar with a tight fitting lid in the refrigerator for up to one week; shake well before using.

Candied Seeds and Nuts:
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup walnuts
1 tablespoon canola oil
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon honey

Preheat the oven to 350 degrees. On a parchment or foil lined sheet tray combine seeds, nuts, oil, and spices.  Roast for 10 to 15 minutes, remove from heat and add honey.  Using a rubber spatula, stir to completely coat.  Return the tray to the oven and continue to roast until honey is evaporated, about five minutes more.  Remove from the oven and let cool.  Break apart with your hands as necessary.

Salad and Assembly:
2 bunches kale, ideally different varieties/colors, washed and dried; stems removed and cut into 1/2 inch strips
1/2 cup golden raisins
1 cup seed/nut mixture (see above)
1/2 cup vinaigrette
kosher salt and black pepper to taste

Toss all the ingredients together and mix well.  Serve either in a large salad bowl, or on individual plates – or, of course, accompanied by Great Harvest bread from your local bakery. Serves 6 as a side dish.

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