It’s like I just invited my favorite friend over & she made us all lunch.
I’m so excited to have Kate from ¡Hola! Jalapeño over, sharing this delicious kale salad. Some of my favorite recipes are made by her! Everything she makes is simple, fresh, and Latin inspired. She never disappoints!
Hello friends! I’m so excited to be here today at With Style and Grace. Lisa and I are part of this world of generous souls called food bloggers and Lisa is right at the top of that list so I’m totally thrilled and ever so grateful that she’s allowed me to spread some of my Latin charm on her site.
My blog, ¡Hola! Jalapeño, is full of Latin-inspired recipes. It is a place where vibrant, healthy, and sometimes indulgent combine and I wanted to share one of my favorite salads that combines a little bit of all that here with you today.
I love a good Tuscan kale salad, sliced into little slivers or torn into chunks and rubbed with lemon but my favorite way to enjoy this super-food is in baby form. The miniature leaves are so tender and luscious but packed with all the nutrients of the big stuff. You can buy baby kale leaves all washed and ready to go which makes it even easier to get your greens.
This dressing is eye-popping bright, which is helpful this time of year when my energy level is at about zero. It is loaded with fresh herbs like mint and cilantro, there’s a little lime zest involved, then the whole thing is topped off with apple cider vinegar and some roasted peanut oil. You might have a little left over, so keep it covered in the fridge for perking up some grilled chicken or a piece of fish.
After the dressing is made, the rest is easy street; toast some peanuts (or buy them roasted), sprinkle on some buttery queso fresco and grab a fork. It’s not rocket science, but it sure will make you feel good.
Kale Salad with Peanuts, Queso Fresco, and Mint-Apple Cider Vinaigrette
For the Vinaigrette:
- 1 shallot, minced
- ¼ cup finely chopped mint
- ¼ cup finely chopped cilantro
- 1 teaspoon lime zest
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup apple cider vinegar
- ¼ cup roasted peanut oil
For the salad:
- ½ cup raw peanuts
- 6 cups baby kale
- ½ cup crumbled queso fresco
To make the vinaigrette, combine shallot, mint, cilantro, lime zest, salt, and pepper in a medium bowl. Add vinegar and whisk to combine. Slowly drizzle in the oil while whisking constantly until all has been incorporated. Set aside or cover and refrigerate for up to 1 week.
To make the salad, heat oven to 375°F. Place peanuts in a single layer on an oven-safe frying pan. Toast in the oven until golden and fragrant, about 15 minutes. Check frequently to make sure they don’t burn. Let cool slightly, then coarsely chop.
Place baby kale leaves in a large bowl; pour half the dressing over the top and sprinkle with salt and pepper. Toss kale in the dressing to coat; drizzle with a little more if needed. Sprinkle peanuts and queso over the top and serve immediately.
March 11 2015