Recipe: A Kale Salad Like No Other, Part 2
By Lisa Fielding of Secret Ingredients
Every time I drop into Los Angeles I make a pit stop at the Hillstone Restaurant in Santa Monica at Wilshire and Second. It’s one of the successful restaurant chains’ best locations. It is always packed upstairs and downstairs, the open kitchen’s grill fills the space with the most delicious aromas and it has a bustling bar where a girl can sidle up, order a drink and grab a salad. This is that salad which I memorialized last year in a post and am reprising this year as the recipe has changed for the better.
In this recipe, the sum is greater than its parts and I can never explain why this kale salad is so superior to any other I’ve ever eaten. It’s served super cold, which lends a refreshing quality to it as does the abundance of fresh herbs. Plus the crunch of the cashews together with the meatiness of the kale makes you feel like you’ve eaten a steak instead of a salad. So after much cajoling and flat out begging I got the goods on the best salad in town (last year the server gave me a list of ingredients which was good but this is the best).
One thing you will want to do is massage the kale after you’ve dressed it and then refrigerate for at least 30 minutes before serving. The best part of all, this salad won’t wilt so you can count on it for leftovers the next day right about lunch time when you’ll no doubt be experiencing withdrawals from the night before. It’s that good!
Hillstone Restaurant Kale Salad
For the dressing:
3/4 cup peanut oil
1/4 cup rice vinegar
1 tbl. Tahini
1 small lemon juiced
2 tsp honey
1 tsp black pepper
1 tsp dijon mustard
1 tsp Worchestershire sauce
2 Tbsp soy sauce
1 tsp water
1 tsp minced garlic
A few dashes of cayenne pepper
For the salad:
1 bunch leafy green kale chiffonade – stems removed
2 cups shredded green cabbage
1/2 roughly chopped roasted cashews
1/4 cup Parmesan
1 handful finely minced fresh mint
1 handful finely minced cilantro
1. Mix all ingredients for dressing into a jar or dressing container and shake thoroughly.
2. Add kale, cabbage and fresh herbs into a salad bowl.
3. Toss with desired amount of dressing. Massage dressing into greens for a few minutes. This also helps break down cell structure in kale and reduces bitterness.
4. Toss in Parmesan and cashews. Refrigerate for 30 minutes.
5. Serve and enjoy!
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