From The Kitchen: Baby Kale Salad Recipe

Warm summer days are perfectly paired with an ice cold drink and a light, refreshing salad. Our Baby Kale Salad is a favorite on the menu, and Chef Rochelle is letting us in on the recipe this month!

Baby Kale Salad Recipe: Yields 4 Salads

2 Bunches Kale, Cleaned and Cut into ½ inch Pieces
4 Peaches
Orange Juice
1 C Goat Cheese
4 T Marcona Almonds, Crushed
16 U20 Shrimp, Cleaned De Shelled
1 Shallot
4 Cloves Garlic
4 Lemons Zest
Extra Virgin Olive Oil
2 Avocados
1 C Citrus Vinaigrette (Recipe Follows)
1 t Salt
Fresh Dill and Tarragon to Garnish

Method: Fry half your Kale at 350˚F for 20 seconds just until crispy. Lay out on a paper towel lined plate to absorb the residual oil. Cut your peaches into ½ moon shapes and soak in enough Orange Juice to cover. Marinate your shrimp with the shallot, garlic, lemon zest, and enough olive oil to coat for about 2 hours. Grill shrimp till desired doneness. To build your salads, toss your Fresh Kale, fried kale, avocado, and peaches with your vinaigrette. Plate your 4 salads and garnish with Goat Cheese, Marcona Almonds, and Shrimp. Top with a few pieces of fresh Dill and Tarragon.

Citrus Vinaigrette:

1/4 C + 2 T Lemon Juice
1/4 C + 2 T White wine Vinegar
1/4 C Honey
1 Tablespoon Dijon
1 Tablespoon Picked Thyme
8 Cloves Roasted Garlic
1 C Salad Oil
1 Shallot Minced
½ C Crème Fraiche
1 t salt
½ t White Pepper

Method: Roast your garlic in a 350˚ oven coated in oil just until they turn golden brown and begin to smell sweet. Combine all of your ingredients in a blender except for the crème Fraiche and Salad Oil. Begin to blend on medium speed and slowly add your salad oil to emulsify. Once fully emulsified add your Crème Fraiche.

Baby Kale Salad_Chef Brian_5.2015(2)

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