This kale salad recipe takes salads to a whole new level.
“When chef John Naughright joined Caseus in 2013, he brought with him a love of grain salads. Since then, different grain salads have been featured on the menu just about daily. They work beautifully with cheeses, as fat and richness pairs well with earthy, nutty grains. This simple recipe can be made ahead and served the next day.” —Jason Sobocinski
Dried Sour Cherries (Note that the dried sour cherries must be started at least five hours or up to one day in advance.)
1 cup dried tart cherries
1 cup cider vinegar
1 1/2 cups uncooked millet, rinsed
4 1/2 cups water
1/4 teaspoon kosher salt
1/4 cup pure maple syrup, or to taste
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large bunch green kale, such as lacinato, stemmed and cut into 1-inch strips
3/4 cup unsalted, shelled pistachios
4 ounces fresh chèvre, crumbled
- To rehydrate the dried sour cherries: Place the cherries in a medium-size bowl. Pour the vinegar over the fruit and let sit, covered, for at least 5 hours or up to 1 day.
- To make the millet: Bring the water and salt to a boil in a medium-size saucepan over medium-high heat. Add the millet in a slow, steady stream and cook, stirring constantly, until the water is almost absorbed, about 15 minutes. Remove from the heat and let sit for 10 minutes. Fluff with a fork and set aside.
- To make the dressing: Drain the cider vinegar from the cherries into a small bowl and reserve. Coarsely chop the cherries and place in a separate bowl.
- In a medium-size bowl, combine 1/2 cup of the reserved vinegar and the maple syrup. Whisking vigorously, add the oil in a slow, steady stream. Season with salt and pepper to taste.
- In a large bowl, combine the kale and half of the dressing. Using tongs, massage the kale until it is bright green and slightly softened, 2 to 3 minutes. Add the millet, pistachios, cherries, and chèvre, tossing until well combined, adding more dressing to taste. Adjust the seasonings with additional maple syrup and/or reserved vinegar, if desired. Season with salt and pepper to taste. Serve warm or at room temperature.
Reprinted with permission from "The Connecticut Farm Table Cookbook", by Christy Colasurdo and Tracey Medeiros, The Countryman Press 2015
Photo by Oliver Parini, reprinted with permission from "The Connecticut Farm Table Cookbook", The Countryman Press 2015
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