Harvest Kale Salad
- Prep time: 15 min
- Serves: 2–4 people
Watching summer fade away can be difficult, but the warm season always leaves bounty in its wake. You might be thinking cozy — like digging into a bowl of warm and hearty soup — but there’s a different, yet equally delicious option available.
Kale is a green that thrives in the cool weather that comes with autumn, and buying or growing a fresh bunch will make this salad extra crunchy. The crunch might even replicate the feeling of red, yellow and orange leaves crunching under your feet on a crisp morning walk!
It’s deep green colour is a signifier of its incredible health benefits, which is why it has been labelled a “superfood” — just like our eggs! As for the dressing, well, let’s just say that with tangy lemon, spicy garlic, hot red pepper and smoky cumin... it’ll make you lick the bowl clean.
Ingredients
- 1 bunch of green or red kale, thinly sliced with centre ribs removed
- 1 cup Parmesan cheese, grated
- 1/3 cup extra-virgin olive plus more for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 cup toasted walnuts
- 12 quail eggs, hard-boiled and halved
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 4 tbsp fresh lemon juice
Salad
Dressing
Instructions
Combine kale and cheese in a large salad bowl and set aside.
In a mortar, crush cumin, red pepper flakes (if desired) and garlic together with a pestle. You can also use a food processor for this step. Add mixture to a small bowl. Whisk the lemon juice and olive oil into the mixture. Season the dressing to taste with salt and pepper.
Drizzle the dressing over kale mixture and toss to combine.
Season salad with salt and pepper. Garnish individually with walnuts. Drizzle with more oil and season with more pepper if desired. Arrange the quail eggs around the rim of the salad bowls or plates. Enjoy!
