Mission Kale Salad with Aji Dressing

November  3, 2013
Author Notes

While visiting Old Scottsdale on a vacation, I tasted a delicious kale salad at the Mission Restaurant. I made a list of the ingredients, and upon arriving home , I tried to reproduce it as best as possible. While not identical, it is certainly a tasty rendition! —leslie wilkof

  • Serves 6
  • 1 large head Dinosaur, Lacinto, orTuscan kale
  • 1/2 cup toaste Marcona almonds
  • 1/4 cup crisp fried capers
  • 1/2 cup gloden raisins
  • 1/2 cup crumbled goat cheese
  • 1/2 cup baby heirloom tomatoes, halved
  • 1/2 cup standard vinagrette
  • 2 tablespoons mayonnaise
  • 3 tablespoons jarred, sliced banana peppers
  • 2 teaspoons honey
In This Recipe
  1. Cut ribs from the kale and cut into wide chiffonade.
  2. To make the dressing, prepare a 1/2 cup of classic vinagrette in a blender. Add the mayonnaise, peppers and honey and blender until smooth.
  3. Rub the kale manually with 1/4 cup of the dressing. Mound the kale and compose an arrangement of the remaining ingredients on each plate, drizzle deconratively with remaining aji dressing.

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