This is very similar to the delicious salad my sister ordered at Honor Bar in Montecito, CA. I like a salad with a lot of flavor and textures. I took a guess on some of the ingredients. They used regular kale, but my preference is to use lacinato or Tuscan kale since it is generally softer. My kids said it tasted like a CPK salad - which to them is the best, so I considered this high praise. You can add roasted chicken for a more substantial meal, but it is hearty enough to serve as a meal on its own!
Ingredients
Kale Salad
2 bunches lacinato kale, with ribs removed and finely chopped into thin ribbons
½ small green cabbage, finely chopped into thin ribbons
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
¾ cup peanuts, finely chopped in food processor (you can use less, but I happen to like more peanuts!)
2 scallions, chopped
½ cup grated parmesan cheese
2 avocados, sliced
Sea salt to taste
Salad Dressing
½ cup peanut oil
2 tbsps. sesame oil
3 tsps. soy sauce
2 tbsps. rice wine vinegar
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 tbsps, honey
Fresh ground black pepper
1. Combine all of the salad ingredients in a large bowl and toss together. Combine all of the salad dressing ingredients in a measuring cup and whisk together. Toss the salad with all of the dressing. Depending on your taste, you may not need salt as the cheese and soy sauce may be salty enough to flavor everything.
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