|Finished kale salad|
Kale unlike lettuce will hold up with this dressing-- the kale won't wilt. It stays crunchy and wonderful. As an added bonus, kale is so good for you. One cup of raw kale has only 33 calories and is packed full of vitamins A and C. I think it is a great way to start the day. Here is my version of Gail's salad.
1 Large Bunch Curly or Lacinato Kale
10 Baby Carrots, Sliced into Matchsticks
3 Tbsp Roasted Peanuts
10 Sweet Red Peppers, Sliced into Matchsticks
|Red Pepper Flakes|
2 Cloves of Garlic
1/2 Cup (71 g) of Roasted Peanuts
1/4 Cup (60 ml) of Vegetable Oil
2 Tbsp of Cider Vinegar
1 Tbsp Packed Brown Sugar, or to Taste
1/4 Tsp Coarse Salt
Pinch Red Pepper Flakes (we use dried peppers from our garden)
|Cutting the ribs off the kale|
Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs.
Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. Wash and rinse thoroughly in a salad spinner. Toss with the kale, the carrots, and 3 tablespoons of the peanuts.
In a chopper or small food processor, briefly puree peanuts, garlic, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. Taste and adjust the seasonings as necessary.
Toss the dressing with the kale mixture and let it sit for at least a few minutes before serving.
Notes: I wouldn't substitute peanut butter because it would change the consistency of the dressing. If you have a peanut allergy (and can eat other nuts) try almonds instead.