Smitten Kitchen recipe, which is supposed to have ricotta salata in it, but I tend to use goat’s Gouda or parmesan and it is nice with feta (especially barrel-aged feta) too.
For 2 with left-overs (or 4 as starter)
200g cavolo nero or other kale (not too coarse)
80g toasted almonds, slivered
60g dried cherries, chopped a bit (or raisins)
2 or 3 spring onions, finely sliced
2 tsp chopped fresh dill
50g goat’s cheese, crumbled, grated or shaved
zest of 1 lemon
Rinse quinoa and and place in a saucepan with 360g water with a pinch of salt. Cover, bring to a simmer and cook for about 15 minutes until the water has been absorbed and the quinoa is tender and fluffed up. I tend to turn the heat off and leave the pan with the lid on for a few minutes, then drain any remaining liquid and leave in a sieve to cool.
Wash the kale and dry carefully. Cut the rib out of each stalk, then stack the leaves in small batches, roll them up tightly the long way and cut the roll crosswise into thin ribbons. Add them to a large salad bowl, with the quinoa and other salad ingredients, toss and dress.
3 tbsp olive oil
1.5 tbsp white wine vinegar
2 tsp Dijon mustard
1 tsp grain mustard
scant tsp honey
Salt & Black pepper