CHEF DEVIN’S 2018 WORLD VEGETARIAN DAY SALAD

Red Kale, Wild Arugula, Quinoa & Celeriac Salad

with dried cranberries, toasted pepitas, Manchego & apple cider-mustard dressing

Ingredients

1 cup                        Red quinoa, cooked and drained well

6 cups                      Rainbow kale, shredded

3 cups                      Wild arugula

2 ea                           Red apples, Honeycrisp or gala apples, cored and chopped

1 cup                        Celeriac, peeled, cored and julienned

½ cup                       Pepitas, toasted and lightly salted

½ cup                       Dried cranberries

4 oz                           Manchego cheese, shaved

Method:

Combine all ingredients, except cheese in large mixing bowl; toss with dressing until thoroughly mixed; transfer to serving bowl and sprinkle shaved Manchego overall.

Apple Cider-Mustard Vinaigrette

1¼ cup                    Pomace olive oil

½ cup                       Apple cider vinegar

½ cup                       Honey

½ cup                       Creole mustard

¼ cup                       Cilantro

Salt & Pepper to taste

Combine all ingredients in blender and pulse until emulsified; adjust seasonings and add additional honey if desired; refrigerate until needed

Bon Appétit,

Chef Devin Levine CEC