• Login
  • Contact
  • Rías Baixas
  • Subscribe
  • Our Region
    • Wineries Open to Visits
    • History
    • All About Albariño
    • Our Terroir
    • Mapping the Region
    • Gallery
  • Wineries
    • Rias Baixas Wineries
    • Wineries Open for Visits
  • Wines
  • Pairings
  • Features
  • Buy Wines
    • Buy Online
    • Where to Buy

Kale, Apple and Manchego Cheese Salad with Tahini Vinaigrette

Ingredients:

• 1/3 cup of tahini

• 2 Tablespoons extra virgin olive oil

• Juice from 1 lemon

• 3 Tablespoons pure maple syrup (avoid brands that include high fructose corn syrup or other additives)

• 1/3 cup of water; you can add more for a thinner consistency

• 1/4 cup toasted pine nuts

• 1 large bunch of Lacinato kale — remove the stems and thinly slice leaves. If in a rush, you can also use bagged kale.

• 1 small apple cored and cut into match sticks

• 1/2 cup of shaved Manchego cheese

• Optional — a pinch of cayenne pepper, for heat

• Sea salt and ground pepper to taste

 

Method:

For the dressing: Add the tahini, olive oil, lemon, and maple syrup into a small bowl or blender. Whisk in the water a little bit at a time, whisking until the water is incorporated. Keep adding water and whisking until you reach the desired consistency for your dressing. Taste and season with sea salt and pepper. Add the kale to the bowl. Drizzle some dressing onto the greens and use clean hands to mix and massage the kale so the leaves are coated evenly with dressing. Keep going through the process until the leaves are coated and the kale is slightly wilted. With a vegetable peeler shave the 1/2 cup worth of slices of the cheese. Transfer the salad to a serving platter and scatter with the apple, pine nuts*, and shavings of Manchego cheese. Drizzle on more of dressing if desired – it’s pretty as a garnish on the plate. Season with salt and pepper, and serve.

 

*For the pine nuts: Toast the pine nuts either in a small sauté pan until slightly brown in color, or place the pine nuts on a small tray and bake at 300 degrees in a toaster oven for 8-10 minutes. Watch them as they burn easily!
Photo: Stef Schwalb

 

Chef Shoshana Quint Bio

Shoshana Quint is a chef, teacher, and mother of four living on New York City’s Upper West Side. She graduated from Peter Kump’s New York Cooking School, the precursor to the Institute of Culinary Education, then trained and worked closely under the mentorship of celebrity-chef Jean-Georges Vongerichten. Shoshana worked as a line cook for three years, first at Jean-Georges’s JoJo Restaurant, then at his Mercer Kitchen in Soho. Later she served as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in the heart of Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes. In 2003, Shoshana moved with her husband to New York City. She currently caters small dinner parties and has been conducting private cooking classes in her home since 2010. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

 

PAIRINGS

Rias Baixas

  • History
  • Our Terroir
  • All About Albariño
  • Mapping the Region
  • Pairings
Read More

Sautéed Corn and Quinoa Salad with Seared Tuna and Smoked Paprika Oil

  • Travels
Read More

Travel Tuesday – Pontevedra

  • Pairings
Read More

Seared Scallops with Citrus Salsa and Warm Sherry Vinaigrette

  • News
Read More

Albariño with Snooth and Lyn Farmer

  • Pairings
Read More

Roasted Radish Salad with Crème Fraîche Dressing

  • Pairings
Read More

Roasted Beet and Green Apple Salad with Honey Mustard Dressing

  • Pairings
Read More

Rice with Lobster

  • Pairings
Read More

Sole with Albariño Sauce

Sautéed Corn and Quinoa Salad with Seared Tuna and Smoked Paprika Oil

Travel Tuesday – Pontevedra

Seared Scallops with Citrus Salsa and Warm Sherry Vinaigrette

Rias Baixas

Albariño with Snooth and Lyn Farmer

Roasted Radish Salad with Crème Fraîche Dressing

Roasted Beet and Green Apple Salad with Honey Mustard Dressing

Rice with Lobster

Sole with Albariño Sauce

  • Our Region
  • Wineries
  • Wines
  • Features
  • Login
  • Contact
  • Rías Baixas
  • Subscribe

Follow

© 2019 Rias Baxias - All Rights Reserved - Photo Credit: Xurxo Lobato