Kale, Apple and Manchego Cheese Salad with Tahini Vinaigrette

Rias Baixas Wines has partnered with Chef Shoshana Quint to create exclusive dishes designed with our signature varietal in mind.

INGREDIENTS:

  • 1/3 cup of tahini
  • 2 tablespoons extra virgin olive oil
  • Juice from 1 lemon
  • 3 tablespoons pure maple syrup (avoid brands that include high fructose corn syrup or other additives)
  • 1/3 cup of water; you can add more for a thinner consistency
  • 1/4 cup toasted pine nuts
  • 1 large bunch of Lacinato kale — remove the stems and thinly slice leaves. If in a rush, you can also use bagged kale.
  • 1 small apple cored and cut into match sticks
  • 1/2 cup of shaved Manchego cheese
  • Optional — a pinch of cayenne pepper, for heat
  • Sea salt and ground pepper to taste

Method

Step 1: For the dressing: Add the tahini, olive oil, lemon, and maple syrup into a small bowl or blender. Whisk in the water a little bit at a time, whisking until the water is incorporated. Keep adding water and whisking until you reach the desired consistency for your dressing. Taste and season with sea salt and pepper.

Step 2: Add the kale to the bowl. Drizzle some dressing onto the greens and use clean hands to mix and massage the kale so the leaves are coated evenly with dressing. Keep going through the process until the leaves are coated and the kale is slightly wilted. With a vegetable peeler shave the 1/2 cup worth of slices of the cheese.

Step 3: Transfer the salad to a serving platter and scatter with the apple, pine nuts*, and shavings of Manchego cheese. Drizzle on more of dressing if desired – it’s pretty as a garnish on the plate. Season with salt and pepper, and serve.

 *For the pine nuts: Toast the pine nuts either in a small sauté pan until slightly brown in color, or place the pine nuts on a small tray and bake at 300 degrees in a toaster oven for 8-10 minutes. Watch them as they burn easily!

Chef Shoshana Quint Bio

Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

PAIRINGS

Photo: Stef Schwalb

This entry was posted on Monday, January 8th, 2018 at 8:49 am and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.