Kale, peanut and ginger salad
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