Ancient Grains, Super Tasters and Yin and Yang - Kamut, Almond and Kale Salad
Serves: 4
  • ½ cup kamut
  • ½ to ⅔ cup whole unsalted almonds
  • 8 cups thinly sliced Tuscan kale leaves* or baby spring salad mix or combination
  • Poppy Seed Lemon VInaigrette (recipe follows)
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1 crisp apple, chopped
  1. Bring a saucepan with 4 cups of water and a pinch of salt to a boil; add kamut, stir and bring back to a boil. Reduce heat to a simmer, cover and cook until the texture of the grain is to your liking, approximately one hour for a slightly crunchy texture (which I prefer). Drain and allow cooling to room temperature. If you are using them at a later time, refrigerate.
  2. Preheat oven to 375 degrees F. Roast almonds until fragrant and the skins have darkened but are not too brown, about 10-12 minutes. Remove from oven and allow cooling to room temperature. Coarsely chop.
  3. Toss kale with vinaigrette. Allow sitting a few minutes then add kamut, almonds, Gorgonzola and apples and toss again.
For the Tuscan kale leaves, be sure to remove the center rib from each leaf either by folding the leaf in half and cutting it out or pinching it out with your fingers.
Recipe by A Year at the Table at