Salad for President by Julia Sherman

Author:Julia Sherman
Language: eng
Format: epub
Publisher: Abrams
Published: 2017-03-14T16:00:00+00:00

Grilled Mustard Greens with Crispy Quinoa and Kumquat Relish

An ideal fall or winter salad using seasonal citrus and hearty wintry greens, the kumquat relish here is sweet and sour with a subtle kick of chile. If you live in a warm climate, go ahead and cook the greens on the grill (you bastards), but if not, the broiler will work just fine. The strong mustard flavor of the greens is tamed when they are cooked, so don’t be turned off by their spiciness if you nibble on them raw.

This recipe calls for cooked quinoa, so be sure to do that ahead of everything else. When boiling quinoa that I plan to later fry, I cook 1 part quinoa to 1½ parts liquid (as opposed to the normal 1:2 ratio). The drier it is after this first stage of cooking, the crispier it will get in the frying pan later. The only problem with fried quinoa is that you will want to put it on top of every salad you make going forward.

Serves

2 to 4

Prep Time

45 minutes

1 cup (170 g) white quinoa (see Note)

Sea salt

1 tablespoon minced shallot

1 Thai bird or small serrano chile, deseeded and minced

1 tablespoon plus ¾ teaspoon red wine vinegar

2½ teaspoons maple syrup

1 bunch (about 12 ounces/340 g) purple or green mustard greens

1 tablespoon olive oil

Freshly ground black pepper

7 kumquats

1⁄3 cup (75 ml) grapeseed oil

1 teaspoon minced garlic

Juice of ½ lemon

1. Rinse the quinoa in a fine-mesh sieve under running water, then put it in a small saucepan with 1½ cups (360 ml) water and a pinch of salt. Bring to a boil, then lower the heat to low, cover, and cook for 15 to 20 minutes, until the grains are tender and the water is absorbed. Spread the quinoa out on a sheet pan to dry.

2. Preheat a medium charcoal fire or preheat the broiler or gas grill to high.

3. In a small bowl, combine the shallot, chile, vinegar, and 1 teaspoon of the maple syrup. Set aside to lightly pickle.

4. Wash and thoroughly dry the mustard greens, trimming the tough ends and discarding them. Rub the leaves with the olive oil and season lightly with salt and pepper. Place the greens on the grill grate and cook each leaf for about 1 minute, letting them get nice and crispy on the edges but not blackened. Arrange the greens on a serving platter. (If using the broiler, arrange half of the greens on a lightly oiled baking sheet in a single layer and broil for 30 seconds, checking to make sure they don’t burn. Transfer to a serving platter and cook the remaining greens.)

5. Cut the kumquats in half lengthwise and remove the seeds. Slice them again into quarters. Toss them in a bowl with the remaining 1½ teaspoons maple syrup and spread them on a small foil-lined baking sheet or other pan set in the top third of the oven. Broil until the juices are bubbling and starting to brown at the edges, 5 to 7 minutes, watching them carefully so they don’t burn.

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