Summer Kale Salad

A Simple Way to Eat your Significant Greens!

                  Kale has been on the rise in the food industry and when our Chef William Benner suggested that we add a kale-based salad to our menu, I welcomed the idea with enthusiasm.  As a self-professed kale lover, I had no doubt that Chef Benner would create a salad that would satisfy my taste buds. But could he design a salad for those who have yet to acquire a taste for this trendy green?

                  Summer Kale Salad is simple by design, yet boasts an array of flavors and textures that compliment each other. The dressing hits high on the sweet side, which livens up the kale. The English Coastal Cheddar has a sweet sharpness that blends well with julienned Zucchini and Summer Squash. Toasted Macadamia nuts provide that extra crunch and a bold nutty taste, which drives out the flavor of the mature cheese.

                   

Below you will find recipes for the Summer Kale Salad and Maple Vinaigrette Dressing as you would find in our Restaurants.

Summer Kale Salad

Ingredients
4oz Baby Kale (washed and dried)
3oz English Coastal Cheddar Cheese (cubed)
2oz Each of Zucchini (julienned)
2oz Summer Squash (julienned)
2oz Macadamia Nuts (toasted and lightly crushed)
2oz Maple Vinaigrette (recipe to follow)

Preparation