Salads & Sides

Recettes utilisant nos huiles d'olive

Wilted Kale Salad With Warm Mustard Shallot Vinaigrette And Spicy Butternut Squash Croutons

Ingredients – Spicy Butternut Squash Croutons
1½ cups cubed butternut squash, ½-inch cubes
2 tablespoons arrowroot starch
¼ teaspoon garlic powder
pinch of cayenne or ground chipotle
sel de mer, au goût
Terra Delyssa Organic Extra Virgin Olive Oil

Ingredients – Wilted Kale
2 cuillères à soupe d'huile d'olive extra vierge biologique Terra Delyssa
3-4 bunches kale, stems removed and leaves roughly torn
3 cloves garlic, minced

Ingredients – Warm Mustard Shallot Vinaigrette
¼ cup Terra Delyssa Organic Extra Virgin Olive Oil
1 cup thinly sliced shallots
2 teaspoons honey or maple syrup*
1 teaspoon whole grain mustard
¼ teaspoon sea salt
2 tablespoons white balsamic or apple cider vinegar

Instructions – Making the Butternut Squash Croutons.
Fill a medium-sized pot with water and bring to a boil over medium-high heat. Have a large bowl with ice-cold water and ice cubes set up for an ice bath, nearby.

Add the squash to the boiling water and allow to boil for 3-4 minutes, to soften slightly. Immediately place into the ice bath to stop the cooking and only allow them to stay there for 1-2 minutes (you only want to stop them from cooking further, you don’t want them waterlogged). Remove and place on a baking sheet lined with paper towels, blot with additional paper towels to get them super dry. Add the squash to a bowl and toss with arrowroot starch, garlic powder, and sea salt.

Heat 1-inch of Terra Delyssa Organic Extra Virgin Olive Oil over medium-high high in a small pan. Once the oil is hot, working in batches add the squash to the oil, tossing it gently as it cooks. Let it cook for 2-3 minutes until the outside is crispy and the squash is tender, but not mushy. Add to a paper towel-lined plate and continue frying the rest. Season with sea salt and a pinch or two of cayenne or ground chipotle. Set aside.

Instructions – Wilted Kale
Add 2 tablespoons of Terra Delyssa Organic Extra Virgin Olive Oil to a large pot and add the garlic. Immediately toss in ¼ to ⅓ of the kale and stir until it starts to wilt. Continue with the remaining kale, as necessary. Cover and cook, stirring often, until tender, about 8 to 10 minutes.

Instructions –Warm Mustard Shallot Vinaigrette.
In a skillet, heat the Terra Delyssa Organic Extra Virgin Olive Oil over medium heat. Add the sliced shallots and stir often as they cook 2 to 3 minutes. Add the honey, mustard, and sea salt and cook until golden brown, another 3 to 5 minutes. Remove from the heat and stir in the vinegar.

Add the kale and butternut squash croutons to a serving plate or bowl. Pour the warm dressing over the salad and toss well to coat. Serve warm.