Print

Kale Bell Pepper Salad with Roasted Piquillo Pepper Pesto Vinaigrette

2 - 4 Servings

Ingredients

  • 1/2 Cup Piquillo Pepper Pesto - or to taste - recipe below
  • 1 Cup or more Toasted Almonds - roughly chopped - instructions below
  • 1 Head Kale - thinly chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Red Bell Pepper - diced
  • 1 Yellow Bell Pepper - diced
  • 1/2 Cup Red Cabbage - minced
  • 1/2 Cup Fresh Basil - minced
  • 3/4 Cup Manchego Cheese - finely shredded

Pesto vinaigrette

  • 1/2 Cup Jarred Piquillo Peppers
  • 1/2 Cup Marcona Almonds
  • 1/2 Cup Manchego Cheese – finely shredded
  • 1/4 Cup + 2 Tablespoons Extra Virgin Spanish Olive Oil
  • 1/4 Cup Champagne Vinegar
  • 2 Tablespoon Fresh Squeezed Lemon Juice
  • 2 Clove Garlic
  • 1 Teaspoon Spanish Hot Paprika
  • 3/4 Teaspoon Sea Salt
  • Dash Black Pepper

Instructions

Pesto Vinaigrette

  1. In the bowl of a food processor or blender, combine all ingredients and puree to desired texture.  Make sure to scrape down the sides with a rubber spatula at least once.

Almonds

  1. Preheat oven to 350 degrees.
  2. Spread the almonds out on a cookie sheet and bake on the middle shelf for 18 minutes.
  3. Let cool completely then roughly chop.

Salad

  1. Wash the kale and tear off the main rib by holding the end of the stem and sliding the leaves off. Chop into thin strips.
  2. Add the kale into a large bowl with a tablespoon of olive oil.
  3. Massage oil into the kale.
  4. Mix the dressing into the kale then add bell peppers, cabbage, basil and cheese, mix well.

  5. *Top with almonds just before eating otherwise they will become soft.

Recipe Notes

You can also mix in half the dressing and serve the other half on the side.