Yield: 4 appetizers or 2 main courses
Directions for: Kale Salad with Peanut Vinaigrette
Ingredients
cup creamy natural peanut butter
cup rice wine vinegar
2 Tbsp honey
tsp toasted sesame oil
cup canola oil
Kosher salt
Kale Salad1 15-oz can garbanzo beans, drained and rinsed under cold water
1 Tbsp extra-virgin olive oil
Kosher salt
1 cup shredded carrots
4 breakfast radishes, thinly sliced
1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
1 Persian cucumber, sliced into half-moons
1 red bell pepper, cut into bite-size pieces
cup lightly salted, dry-roasted peanuts
Directions
1. Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
Kale Salad1. Preheat the oven to 375F. Line a baking sheet with paper towels.
2. Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
3. Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.
See more: Appetizer, Main, Peanut, Pepper, Salad, Vegetables