Make This: The One Eighty's Black Kale Salad with Burnt Maple Vinaigrette
This staple of The One Eighty's menu gets a big dose of tang from goat cheese and pickled grapes, which is balanced by the slightly sweet flavour of the burnt maple vinaigrette
2
Preparation time 15
Ingredients
Salad
- 2 oz black kale
- 1 oz brûlée goat cheese
- 1 oz pickled grapes
- 0.5 oz pistachio crumble
- 1 oz burnt maple vinaigrette
Pickled Grapes
- 2 cups rice wine vinegar
- 1 tbsp fennel seed
- 1 tbsp coriander seed
- 1 tbsp black mustard seed
- 2 bay leaves
- Pinch of white peppercorn
- Salt and sugar to taste
Burnt Maple Vinaigrette
- 3 cups maple syrup
- 3/4 cup cider vinegar
- 3/4 cup soy sauce
- 3/4 cup Kozlik's Triple Crunch Mustard
- 1.5 cups canola oil
Method
To make the brûlée goat cheese
- Preheat the oven to 350°F
- Crumble the goat cheese onto a baking tray lined with parchment paper.
- Bake for 10 minutes or until the cheese starts browning. Let cool and then crumble again.
To make the pickled grapes
- Combine the rice wine vinegar with 2 cups of water in a sauce pan.
- Add the fennel seed, coriander, black mustard seed, bay leaves, and a pinch of white peppercorn, salt and sugar.
- Bring everything to a boil, remove from heat and let steep for 20 minutes.
- Strain the liquid and pour it over the grapes. Let cool, then refrigerate.
To make the pistachio crumble
- Preheat the oven to 350°F and roast the shelled pistachios for 10 minutes.
- Let cool, then put the pistachios into a Ziploc bag and crumble with a rolling pin.
To make the burnt maple vinaigrette
- Pour maple syrup into a deep sauce pan and warm until reduced by half.
- Combine all the other ingredients in a stainless steel mixing bowl.
- Slowly and carefully whisk the combined ingredients into the reduced maple syrup.
- Remove stems from the black kale and cut into a chiffonade
- Assemble all the ingredients together in a large bowl and serve.