Roasted Redbor Kale Salad Food
HOUSTON'S-STYLE KALE SALAD
This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
- Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
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