Wednesday, March 3, 2010
Roasted Veg and Kale Salad
Beautiful roasted potatoes, butternut squash, red peppers, onions, zucchini and carrots with thyme, rosemary, balsamic vinegar and olive oil.
Kale salad with spicy peanut sauce. It's a knock-off of M Cafe's kale salad that I absolutely love. I'll repost my recipe here:
My Interpretation of M Cafe's Kale w/ Spicy Peanut Sauce
1/2 cup creamy peanut butter
1/2 tsp minced ginger
1-2 cloves garlic, minced
pinch of salt
1 TB or more of red wine vinegar
1 TB or more of agave nectar
1 TB or more of soy sauce
water (to help thin out sauce if too thick)
1/8-1/4 tsp cayenne
extra red pepper flakes
Whisk all ingredients together or blend. The measurements for the vinegar, agave, soy sauce etc. are loose because I was basically adding them from the bottle a bit at a time while whisking all together. I also tasted it as I went along until it was just right. You should do the same. It should be creamy, peanutty, slightly tangy and sweet with a spicy kick. The consistency of the dressing should be smooth, creamy and not too thick where you can't pour it.
Blanche a big bunch of kale in boiling water for 2 minutes. Remove kale and submerge immediately in ice water. Squeeze out all the water and pour sauce over the kale. You will probably have a lot more sauce than you need. Use what you want and save the rest for another dish! Toss lightly and add sliced red onions and chopped peanuts. Chill.