Description
This kale salad with couscous, goat cheese, and sauce vierge was a creation made with leftovers after having some leftovers from my Easy Petrole Sole with Sauce Vierge.
Ingredients
Units
Scale
For the salad:
- 2 cups of dino kale
- 1 ounce Chevre Goat cheese
- 1 persian cucumber, cut into half moons
- 1/4 cup sungold sauce vierge + juices
- 1 cup of leftover charred corn and kale
For the Sungold Sauce Vierge
- 1.5 cups of sungolds, or ripe tomatoes
- 2 tablespoons of basil, chopped
- 1 tablespoon of tarragon, chopped
- Kosher salt
- Black pepper
- 3 tablespoons of extra virgin olive oil
For the Charred corn and kale Couscous
- 1 ear of corn, kernels cut off the cob
- 1 bunch of dino kale, destemmed and chopped into thin 1/2” pieces
- 1 cup of pearled couscous
- Extra virgin olive oil
- Kosher salt
- Black pepper
Instructions
- Remove the sauce vierge from the refrigerator and let this come up to room temperature. If you need to make the sauce vierge, slice the tomatoes and add this to a bowl. Add the chopped herbs, salt, and olive oil, and give everything a toss. Let sit for at least 15 minutes.
- Prep the kale and persian cucumbers. Destem the kale if needed and chop into 1” pieces. Slice the persian cucumbers into half moons.
- Add 2 tablespoons of the sauce vierge liquid to the kale. Massage the kale with your hands for 30 seconds – just enough to help begin breaking down the kale. Plate the kale into a serving bowl.
- Add the persian cucumbers to the bowl, along with the couscous salad. Top with the sauce vierge, a pinch of kosher slat, and a few spoonfuls of goat cheese.
Notes
- Make sure to get pearled couscous and not Israeli couscous. You can substitute orzo or any very small pasta for pearled couscous if you cannot find it.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: no cook, leftovers
- Cuisine: american