The Talk: Richard Blais The Bee’s Knees Cocktail Recipe + Kale Salad


The Talk Food Festival: Richard Blais

Richard Blais was a part of The Talk Food Festival and he shared a fresh Kale Salad of Walnuts, Chickpeas, and Raisins. To wash it down, try The Bee’s Knees Cocktail. For more of Blais’s cooking ideas, try Spicy Drunken Clams.

The Talk: Richard Blais The Bee’s Knees Cocktail Recipe


The Talk: Richard Blais The Bee's Knees Cocktail Recipe + Kale Salad

The Talk invited Chef Richard Blais to share The Bee’s Knees Cocktail, which may be a great drink to enjoy with a fresh Queso Fresco kale salad and raisins. (Darios /

  • 3 oz Apple Juice
  • 1 1/2 oz Whiskey
  • 1/2 oz Lemon Juice
  • 3 Mint leaves
  • 1/2 oz Honey Syrup

Honey Syrup Ingredients

  • 1 cup Sugar
  • 1 tbsp Honey
  • 1 cup Water


  1. Bring honey syrup ingredients to a boil. Let cool and reserve.
  2. Combine cocktail ingredients and shake over ice until frothy.
  3. Strain and pour over ice, garnished with mint.

The Talk: Richard Blais Walnut, Chickpea & Golden Raisin Kale Salad Recipe Ingredients

“Kale is not over,” Blais said, despite what you may have heard about this foodie trend. Try mixing your dressing using a mason jar, which is what Blais said he does when working at home.

Queso Fresco, a soft Mexican cheese, is a good complement to the other salad ingredients here.

  • 1 bunch washed, dried Lacinato Kale
  • 1/4 cup rehydrated Golden Raisins
  • Juice of 1 Lemon
  • 1/4 cup pickled Pearl Onions
  • 1/2 cup toasted Walnuts
  • 2 oz Queso Fresco
  • 1 can drained Chickpeas
  • Vinaigrette (see below)
  • Salt & Pepper

Vinaigrette Ingredients

  • 2 Oranges
  • 3 tbsp Sherry Vinegar
  • 1 tsp minced Shallot
  • 1/4 tsp Dijon Mustard
  • 1/2 cup Olive Oil
  • Salt & Pepper

Richard Blais: The Talk Walnut, Chickpea & Golden Raisin Kale Salad Recipe Directions

  1. Combine vinaigrette ingredients, adding olive oil last to emulsify.
  2. Preheat oven at 350 F to toast walnuts for 10 minutes.
  3. Let walnuts cool before chopping them.
  4. Simmer white wine vinegar with raisins and water in a saucepan for about five minutes. Set aside to let plump.
  5. Peel pearl onions, remove the ends, and slice the onions into rings.
  6. Combine 3 cups red wine vinegar with 1 cup sugar and 1 cup water to create a pickling liquid.
  7. Bring this liquid to a boil and dissolve the sugar.
  8. Pour liquid over onions and let absorb for one hour.
  9. Remove the rib from kale and chiffonade the leaves.
  10. Toss kale with strained raisins, walnuts, lemon juice, and chickpeas.
  11. Mix in vinaigrette, season to taste, and serve with crumbled queso fresco.



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