baby beefs® salad

Baby Beefsteak Tomatoes
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baby beefs® salad
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Yields: 6 salads
 
Ingredients
  • 1.25 LB (567 G) – Village Farms baby beefs® tomatoes
  • ½ Cup (85 G) – Quinoa, uncooked
  • ¾ Cup (175 G) – Celery hearts & shoots
  • 1 Bunch (200 G) – Grilled kale
  • ¼ Cup (5 G) – Italian flat-leaf parsley
  • 1 Lemon, juice & zest
  • ¼ Cup (60 G) – Apple cider vinaigrette
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Place ¾ cup of salted water in a saucepot with a lid and bring to a boil.
  2. Add quinoa to boiling water, replace lid, turn off heat and allow to steep for 15 minutes.
  3. Fluff quinoa up with a fork. Cool & reserve.
  4. Clean kale and lightly dress with olive oil & salt.
  5. Zest lemon over kale with a micro-plane or small zester. Cut lemon in half and reserve.
  6. Place dressed kale in a super hot cast iron pan or on a BBQ grill to char slightly;
  7. Squeeze fresh lemon over the charred kale, remove from heat and reserve.
  8. Pick celery hearts, reserving leaves and cutting hearts down into 1” batons. Reserve.
  9. Core Baby Beefs® tomatoes and cut into ½” thick slices, then in half again.
  10. Season celery and beefsteak tomatoes with salt & pepper.
  11. Toss quinoa with apple cider vinaigrette and parsley.
  12. Gently fold beefsteak tomato and celery into quinoa. Adjust seasoning if necessary.
  13. Scatter kale down loosely onto plate and top with tomato-quinoa salad.
  14. Drizzle with additional vinaigrette just prior to serving.

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apple cider vinaigrette
Author: 
 
Ingredients
  • 1 Tbsp (20 G) – Grain dijon mustard
  • ⅓ Cup (80 G) – Apple cider vinegar
  • ⅔ Cup (145 G) – Extra virgin olive oil
  • 1 Ea (15 G) – Lemon juice
  • 1 Tsp (1 G) – Sea salt
  • 1 Tsp (1 G) – White pepper (can substitute black pepper also)
Instructions
  1. Whisk together all ingredients until thoroughly emulsified.
  2. Let stand for minimum 2 hours.
  3. Re-whisk prior to use to re-emulsify.

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