Kale, ginger and peanuts salad
Yield: 4 servings
• 9 ounces by weight (1 full cup)
smooth peanut butter
• Zest of 2 limes
• Juice of 4 limes
• 2 teaspoons grated (not minced)
ginger
• 1 shallot, finely diced
• 1 tablespoon plus 1 teaspoon
superfine sugar, see note
• 2 tablespoons water, plus more if
needed
• 10 ounces kale, washed, stalks
removed and hand-shredded
• Handful of dry-roasted salted
peanuts, halved
Note: To make superfine sugar, place granulated sugar in blender and blend on
medium-high speed for 10 to 15 seconds.
Directions:
1. In a large bowl, whisk together the peanut butter, lime zest, lime juice, ginger, shallot, sugar and water. You want a creamy consistency. If it’s still a bit thick, add more water to thin it out.
2. Toss the kale generously with the peanut dressing, adding more or less to your liking. Serve with a sprinkling of peanuts on top. Any leftover dressing will keep in the refrigerator 1 week.
Per serving: 416 calories; 31 g fat; 6 g saturated fat; no cholesterol; 23 g protein; 35 g carbohydrate; 12 g sugar; 329 mg sodium;
139 mg calcium
—Adapted from a recipe in “Claridge’s: The Cookbook” by Martyn Nail and Meredith Erickson