Massaged Kale Salad, raspberries, roasted peanuts with Rice Vinaigrette

Massaged Kale Salad, raspberries, roasted peanuts with Rice Vinaigrette by Chef Michelle Nguyen of Joule. Photo copyright 2012 by Zachary D. Lyons.

As prepared by Chef Michelle Nguyen of Joule for her cooking demonstration on July 11, 2012.

Serves 4
  • 1 bunch of Curly Kale
  • 1/4 Cup of Coarse Salt, preferably sea salt
  • 1 pint of Raspberries
  • 1/2 Cup of chopped Roasted Peanuts
  • Rice Vinaigrette
Clean Kale from the stem and chop into small pieces. In a large bowl add kale and coarse salt. Massage the kale until the kale has wilted, about 5 mins. Rinse the kale thoroughly with water to wash off all the salt. Spin dry the kale in a salad spinner.
Add the chopped peanuts and raspberries to the kale. Salt and pepper for seasoning. Add the rice vinaigrette and toss gently.
Rice Vinaigrette:
  • 1/3 Cup Rice Vinegar
  • 1 Cup Vegetable Oil
  • 1 teaspoon sugar
  • Salt and Pepper to taste
Whisk all together till emulsified.
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