Happy Friday!
There is a new Hillstone concept in Aspen, The White House Tavern, which I am loving! The first time we went I ordered the kale salad and immediately knew this was a recipe I needed to figure out how to make at home. Our waiter provided me with a list of the majority of the ingredients, so it was pretty simple to piece together the recipe. This is without a doubt the best kale salad I have ever had! I really hope you enjoy it as much as I do!
Ingredients
Peanut Vinaigrette
- 4 tbsps. peanuts
- 2 tbsps. olive oil
- 2 tbsps. sesame oil
- 4 tbsps. lemon juice
- 2 tbsps. rice wine vinegar
- Salt + pepper to taste
Salad
- 4 cups Tuscan kale, chopped
- 1 cup green cabbage, finely sliced
- ¼ cup mint, diced
- ¼ cup cilantro, diced
- 4 tbsps. peanuts, chopped
Directions
- In a blender, puree peanuts, olive oil, sesame oil, vinegar, lemon juice, salt + pepper until smooth
- Prepare kale, cabbage, mint and cilantro
- Toss well with ½ the dressing, add more dressing if needed, making sure salad is very well coated (you will probably have extra dressing). Add peanuts and toss once more
Makes 4 servings
Nutrition Information (per serving)
Calories 200, Fat 18 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium varies, Carbohydrates 9 g, Fiber 2 g, Sugar 1 g, Protein 5.5 g
July 29, 2013
We can have a kale cookoff when you come to visit. Kale is a staple in our diet, and I have a kale caesar salad recipe you will love!