Is there any more beloved vegetable right now than dark, leafy kale? It's the star of one of the signature dishes at Napa Valley Grille, the kale chopped salad. Host Brandi Milloy goes behind the scenes with the restaurant's executive chef, Taylor Boudreaux, to find out what goes into this guest and celebrity favorite. Spoiler: it's shockingly fast and simple! Watch how it's made, then print out the recipe.
Chef Taylor likes to add fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.
3 ounces kale, stemmed and chopped
2 ounces romaine lettuce, chopped
1 tablespoon freshly grated parmesan cheese
1 ounce golden raisins, soaked in simple syrup
2 ounces cooked quinoa
1 tablespoon toasted almonds
2 ounces lemon parmesan vinaigrette
- In a medium-sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Season to taste with salt and fresh black pepper.
- Incorporate dressing and toss.
- Place onto a cold salad plate and garnish with freshly grated parmesan.
- Salads, Vegetables
- North American