Friday, January 7, 2011

Kale Chopped Salad with Red Hot Dressing

I had some kale on hand, just had my knives sharpened, and was in the mood for something Mexican. I played around with a dressing we frequently use on our salads to come up with this recipe. The key ingredient? You guessed it: Frank's Red Hot Original Cayenne Pepper Sauce. The salad comes together quickly if you've got the right tools. The professional multi-chopper from Williams Sonoma is indispensable when you've got lots of chopping to do. The ingredients are simple but feel free to use up what's in your fridge. You really can't go wrong. I usually like my kale cooked but by chopping it really small, it works great raw in this salad. Note that the kale cannot be chopped in the multi-chopper. To make it a complete meal, just add in some rotisserie chicken or leftover steak.

I served this with blackened cod. You can serve it with the fish of your choice, seasoned with salt and pepper or your favorite spices.

Serves 6 - 8 for a side dish.

1 bunch kale, cleaned and patted dry with tough ends removed
1 mango, peeled and pitted
1 cucumber, ends removed
1 sweet red pepper, cored
1 yellow pepper, cored
1 red onion, peeled and ends removed
1 avocado, peeled and pitted

1/2 cup extra virgin olive oil
2 Tbsp hot sauce
juice of 1 lemon
sea salt
freshly ground black pepper

  1. For salad, finely chop each ingredient, separately. Combine, stirring gently, in a large bowl.
  2. For dressing, combine all ingredients, stirring with a whisk to combine.
  3. Toss salad dressing with salad about 5 minutes before serving.
  4. If you will not be using all of the salad, just remove and dress the portion you will serve immediately. Save the undressed salad and add dressing just before eating. It will keep the salad ingredients fresh and crisp.

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