Emerald Kale Salad
Inspired by my favorite salad at the Palm Beach Grill, this recipe is adapted for a pool party anywhere you are. The ingredient list for the dressing is a bit long, but the alchemy of all the flavors makes it totally worthwhile, plus you’ll likely have leftover dressing that can be enjoyed for several days.
Serves 8
Dressing
- ¾ c. peanut oil
- ¼ c. rice vinegar
- 2 tbsp. soy sauce
- 1 tbsp. freshly squeezed lemon juice
- 2 tsp. honey
- 1½ tsp. Dijon mustard
- 1 tsp. sesame oil
- 1 tsp. Worcestershire sauce
- ½ tsp. freshly ground black pepper
- 1 garlic clove, minced
Salad:
- 2 bunches lacinato kale, stemmed and thinly sliced
- ¾ c. unsalted roasted peanuts, roughly chopped
- 5 oz. Pecorino Romano, grated (about ¼ cup)
- 1 rotisserie chicken, skinned and shredded
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Instructions:
Make the dressing:
In a large measuring cup, combine the peanut oil, rice vinegar, soy sauce, lemon juice, honey, Dijon mustard, sesame oil, Worcestershire sauce, pepper, and garlic and whisk to thoroughly incorporate.
Make the salad:
1. In a large serving bowl and with clean hands, massage the kale for about 3 minutes until the leaves soften.
2. Add the peanuts, Pecorino Romano, and chicken and toss together. Pour ¼ cup of the dressing on the salad and toss. If the salad seems too dry, add another ¼ cup. Leftover dressing can be refrigerated in an airtight container for up to 1 week.
3. Place the salad in a serving bowl, if passing at the table, or on individual salad plates. Serve immediately.
