Kale Salad with Sauce Vierge

This kale salad with couscous, goat cheese, and sauce vierge was a creation made with leftovers after having some leftovers from my Easy Petrole Sole with Sauce Vierge.

• I massaged the kale with a couple spoonfuls of the sauce vierge juices. The day after making this, some of the juices will blend in with the olive oil and make a delicious vinaigrette.
• To add substance to this salad to make it a filling lunch, I also added some of the leftover charred corn and kale couscous. The recipe for this is also in this recipe here.
• Lastly, I added chèvre goat cheese, fresh cut Persian cucumbers, and the sauce vierge to the salad. The slightly sweet goat cheese (I get the one from Trader Joe’s with a touch of honey) paired with the juicy tomatoes and couscous is magical!

Kale Salad with Sauce Vierge

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• Author: Jackie Shao
• Total Time: 10 minutes
• Yield: 1 serving 1x

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Description

This kale salad with couscous, goat cheese, and sauce vierge was a creation made with leftovers after having some leftovers from my Easy Petrole Sole with Sauce Vierge. 

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Ingredients

Units USM Scale 1x2x3x

For the salad:

• 2 cups of dino kale
• 1 ounce Chevre Goat cheese
• 1 persian cucumber, cut into half moons
• 1/4 cup sungold sauce vierge + juices
• 1 cup of leftover charred corn and kale

For the Sungold Sauce Vierge

• 1.5 cups of sungolds, or ripe tomatoes
• 2 tablespoons of basil, chopped
• 1 tablespoon of tarragon, chopped
• Kosher salt
• Black pepper
• 3 tablespoons of extra virgin olive oil

For the Charred corn and kale Couscous 

• 1 ear of corn, kernels cut off the cob
• 1 bunch of dino kale, destemmed and chopped into thin 1/2” pieces
• 1 cup of pearled couscous
• Extra virgin olive oil
• Kosher salt
• Black pepper

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Instructions

1. Remove the sauce vierge from the refrigerator and let this come up to room temperature. If you need to make the sauce vierge, slice the tomatoes and add this to a bowl. Add the chopped herbs, salt, and olive oil, and give everything a toss. Let sit for at least 15 minutes. 
2. Prep the kale and persian cucumbers. Destem the kale if needed and chop into 1” pieces. Slice the persian cucumbers into half moons. 
3. Add 2 tablespoons of the sauce vierge liquid to the kale. Massage the kale with your hands for 30 seconds – just enough to help begin breaking down the kale. Plate the kale into a serving bowl.
4. Add the persian cucumbers to the bowl, along with the couscous salad. Top with the sauce vierge, a pinch of kosher slat, and a few spoonfuls of goat cheese.

Notes

• Make sure to get pearled couscous and not Israeli couscous. You can substitute orzo or any very small pasta for pearled couscous if you cannot find it. 

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: salad
• Method: no cook, leftovers
• Cuisine: american

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