As prepared by Chef Michelle Nguyen of Joule for her cooking demonstration on July 11, 2012.
- 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.
- 1/3 Cup Rice Vinegar
- 1 Cup Vegetable Oil
- 1 teaspoon sugar
- Salt and Pepper to taste
Whisk all together till emulsified.