Emerald Kale Salad

Recipe by Stephanie Nass
Photo courtesy of Stockton Johnson

Lifestyle magazine topics Inspired by my favorite salad at the Palm Beach Grill, this recipe is adapted for a pool party anywhere you are.

The ingredient list for the dressing is a bit long, but the alchemy of all the flavors makes it totally worthwhile, plus you’ll likely have leftover dressing that can be enjoyed for several days.

• ¾ cup peanut oil
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons honey
• 1½ teaspoons Dijon mustard
• 1 teaspoon sesame oil
• 1 teaspoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• 1 garlic clove, minced

Instructions:

Make the dressing:

In a large measuring cup, combine the peanut oil, rice vinegar, soy sauce, lemon juice, honey, Dijon mustard, sesame oil, Worcestershire sauce, pepper, and garlic and whisk to thoroughly incorporate.

Make the salad:

1. In a large serving bowl and with clean hands, massage the kale for about 3 minutes until the leaves soften.
2. Add the peanuts, Pecorino Romano, and chicken and toss together. Pour ¼ cup of the dressing on the salad and toss. If the salad seems too dry, add another ¼ cup. Leftover dressing can be refrigerated in an airtight container for up to 1 week.
3. Place the salad in a serving bowl, if passing at the table, or on individual salad plates. Serve immediately.