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
large head Dinosaur, Lacinto, orTuscan kale
toaste Marcona almonds
crisp fried capers
crumbled goat cheese
baby heirloom tomatoes, halved
jarred, sliced banana peppers
In This Recipe
Cut ribs from the kale and cut into wide chiffonade.
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.
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.