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
Ingredients
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1
large head Dinosaur, Lacinto, orTuscan kale
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1/2 cup
toaste Marcona almonds
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1/4 cup
crisp fried capers
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1/2 cup
gloden raisins
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1/2 cup
crumbled goat cheese
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1/2 cup
baby heirloom tomatoes, halved
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1/2 cup
standard vinagrette
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2 tablespoons
mayonnaise
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3 tablespoons
jarred, sliced banana peppers
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2 teaspoons
honey
Directions
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Cut ribs from the kale and cut into wide chiffonade.
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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.
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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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