Kale And Gorgonzola Salad Recipes

FARRO SALAD WITH MUSHROOMS AND GORGONZOLA

Steps:

• For the salad: Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the shallot. Cook, stirring with a wooden spoon, until the shallot is fragrant and soft, about 1 minute. Add the farro and thyme and toast for another 2 minutes. Add 1/2 teaspoon salt and 2 1/2 cups water and bring to a simmer, stirring occasionally. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the water is evaporated and the farro is tender, 35 to 40 minutes. Remove from the heat, cover and let steam for 10 minutes. Discard the thyme sprigs.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the mushrooms. Season with the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have lost their water and are golden brown and starting to crisp, about 15 minutes.
• For the dressing: In a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, salt and thyme. Add the warm farro and mushrooms to the dressing. Toss well to coat and allow to cool to room temperature.
• Add the grapes, kale and lemon juice. Toss well, top with the Gorgonzola shavings and serve.

SPAGHETTI WITH CARAMELISED ONION, KALE & GORGONZOLA

Steps:

• Heat the oil in a large frying pan. Add the onions, thyme and some seasoning. Sauté for 10 mins until softened, then add the chilli flakes, vinegar, sugar and stock. Increase the heat and cook for another 10 mins.
• Meanwhile, boil a large pan of water, add some salt and cook the spaghetti following pack instructions, adding the kale for the final 4 mins of cooking. Drain and return to the pot with a little of the cooking water. Tip in the onion mixture and half the cheese, and toss together. Serve topped with the remaining cheese.