“I don’t eat that much meat,” Chef Daniel Humm says, explaining the appeal of this hearty but veggie-centric salad. “I focus a lot on vegetables, which I think are more interesting and exciting—fresh ingredients, healthy foods.”
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li> Kosher salt</li>
<li>1/2 cup quinoa</li>
<li>2 scallions, thinly sliced </li>
<li> Olive oil</li>
<li>Juice and zest of 1 lemon </li>
<li>1 egg</li>
<li>1/2 bunch kale, thinly sliced</li>
<li>1/2 avocado, halved and pitted </li>
<li> Sea salt</li>
<li>16 oil-packed sardine fillets</li>
<li>2 Italian parsley sprigs</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Bring three quarts water to a simmer, and season to taste with 3 Tbsp kosher salt. Add quinoa, and simmer until tender—about 40 minutes. Drain quinoa, and rinse with cold water.</li>
<li>In a bowl, mix quinoa with scallions. Add 1 Tbsp olive oil, 1 1⁄2 tsp lemon juice, and 11⁄4 tsp kosher salt; stir.</li>
<li>Bring two quarts water to simmer, and season to taste with 1 1⁄2 Tbsp kosher salt. Gently lower egg into water; simmer 10 minutes. Drain egg; cover with ice water. When cold, peel and slice in half.</li>
<li>Place kale in a bowl, and massage with hands till slightly wilted. Season with 1 tsp lemon juice, zest of 1⁄2 lemon (using a microplane), and 1⁄4 tsp kosher salt.</li>
<li>Scoop out flesh of avocado half, and cut into two wedges. Carefully season each wedge with olive oil and sea salt.</li>
<li>Divide sardine fillets and avocado wedges on two plates. Spoon quinoa salad onto plates. Add kale salad, near quinoa. Place an egg half on each plate. Top with parsley.</li>
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