The Royal Chef At Home: Easy Seasonal Entertaining

BLUEBERRY, FETA & KALE SALAD

THIS KALE SALAD IS GENTLY SWEET WITH FRESH BLUEBERRIES, CRUNCHY WITH SLICED ALMONDS, SALTY WITH FRESH FETA, AND NUTRITIOUS WITH THE ADDITION OF QUINOA. Shred the kale with a sharp knife or a Cuisinart shredding attachment. SERVES 4

1 tablespoon agave syrup 6 ounces fresh blueberries 6 ounces feta cheese 2 tablespoons sliced almonds Salt and pepper

1 cup quinoa 2 cups water 1 large head of kale (about 10-12 ounces) washed ¼ cup olive oil

2 tablespoons lemon juice 1 tablespoon Dijon mustard

1 Place the quinoa in a pan with the water and bring to a boil. Stir, reduce the heat to low and place a lid on the pan. Simmer for 10 minutes until the water has been absorbed and the quinoa is cooked. Remove the quinoa and place in a bowl to cool. 2 Finely shred the kale about three fourths of the way down the rib and add to a large bowl. Whisk together the olive oil, lemon juice, agave syrup and Dijon mustard. Add salt and pepper to taste. Pour half on to the salad and massage into the kale until it begins to soften and collapse.

3 Add the blueberries, feta cheese, almonds and sprinkle in the quinoa. Mix gently, adding a touch more dressing, if needed. 4 Spoon the salad onto serving plates and serve with any remaining dressing on the side.

44 THE ROYAL CHEF AT HOME