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Foodrhythms

About Recipe

Quick and easy little kale salad that has some wonderful components and big flavors. The miso vinaigrette is full of flavors and is very refreshing. It stands up and pairs perfectly with the bitterness of the kale, and compliments the sweetness of big juicy scallops. The first flavor that hits your palate is the miso, then it finishes with the amazing sweetness and slight acidity of meyer lemon. The toasted quinoa adds a nutty and crunchy element to the dish.

Ingredients

quinoa

white miso paste

meyer lemon juice

yuzu ponzu

sugar (honey can be substituted)

shallot, finely minced

olive or canola oil

lacinato kale, stems discarded, coarsely chopped

scallops, side muscle removed and thoroughly dried

canola oil + ½ tablespoon butter for frying the scallops

See Recipe Procedure

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