Massaged Kale Salad, raspberries, roasted peanuts with Rice Vinaigrette

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.