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Napa Valley Grille's kale chopped salad

Time 45 minutes
Yields Serves 4 to 6
Napa Valley Grille’s kale chopped salad
(Anne Cusack / Los Angeles Times)

Lemon Vinaigrette

1

In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Kale salad

1

Bring a medium saucepan of water to a boil.

2

Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

3

Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

4

In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Adapted from Napa Valley Grille in Westwood.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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