Kale, peanut and gin­ger salad

Serves 4

The Daily Telegraph - Telegraph Magazine - - THE CUT / FOOD -

A tremen­dous side to ac­com­pany a sir­loin or veal. — 250g smooth peanut but­ter — zest and juice of 4 limes — 20ml gin­ger juice — 1 shal­lot, finely diced — 300g kale, washed, stalks re­moved and hand­shred­ded — hand­ful of dry-roasted

salted peanuts, halved In a large bowl, whisk to­gether the peanut but­ter, lime juice and zest, gin­ger juice and shal­lot. You want a creamy con­sis­tency. If it’s still a bit thick, add wa­ter.

Toss the kale gen­er­ously with the dress­ing, adding more or less to your lik­ing.

Top with a sprin­kling of nuts. Any left­over dress­ing will keep in the re­frig­er­a­tor for up to one week. More recipes over­leaf

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.