Kale And Chicken Caesar Salad With Quinoa & Pecans
How to Make It
In a large bowl, combine the quinoa, kale, avocado, apple, and pecans in a large bowl. Season with salt and pepper and toss well. Add the vinaigrette and toss until everything is well coated.
To pack for lunch, transfer the salad to an airtight container and top with the egg. Seal and chill until it’s time to eat. Otherwise, top with the egg right away and enjoy.
AROMATIC TRICOLOR QUINOA
2 cups tricolor quinoa
1 bay leaf
1 dried chile
2 thyme sprigs
5 cups stock or water
Coarse sea salt
Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear. Transfer to a saucepan and add the bay leaf, chile, thyme, stock (or water), and a generous pinch of salt.
Bring to a boil over high heat, then reduce the heat to maintain a low, steady simmer. Cover and cook until cooked through and tender, 20 to 25 minutes. Drain any excess liquid and discard the bay leaf, chile, and thyme.
Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
CAESAR VINAIGRETTE (MAKES ABOUT ¾ CUP)
3 tablespoons white wine vinegar
1⁄2 garlic clove
1 anchovy ﬁllet
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon raw honey
Zest and juice of 1⁄2 lemon
Leaves from 1 tarragon sprig
Coarse sea salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese (optional) 1⁄2 cup extra-virgin olive oil
In a blender, combine the vinegar, garlic, anchovy, mustard, honey, lemon zest, lemon juice, tarragon, a pinch each of salt and pepper, and the Parmesan, if using. Puree until very smooth.
With the machine running on a slow setting, add the olive oil in a thin, steady stream and blend until emulsified. Use immediately or transfer to a jar and refrigerate for up to 2 weeks. Bring to room temperature before using.
JUST-RIGHT BOILED EGGS
4 large eggs
Fill a large bowl with 4 cups ice and 2 cups cold water. Bring 4 cups water to a rolling boil in a medium saucepan.
Use a large spoon to carefully add the eggs to the boiling water. Cook for 6½ minutes. As soon as the timer goes off, transfer the eggs to the ice water. Let the eggs cool completely.
Carefully peel the eggs and refrigerate in an airtight container for up to 5 days.
Excerpted from Real Food Heals by Seamus Mullen, Avery Publishing