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Kale Radish Salad with Roasted Yellow Bell Pepper Chive Pesto Vinaigrette

4 – 6 servings

Ingredients

  • Roasted Yellow Bell Pepper Chive Pesto Vinaigrette - recipe bellow
  • 1 Head Kale about 7 cups – chopped into thin strips
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 1/2 Cups Radishes of your choice I used French Breakfast, Pink and Watermelon Radishes – thinly sliced
  • 1/2 Cup Red Cabbage – minced
  • 1 Yellow Bell Pepper – roasted - sliced or diced
  • Toasted Pepitas Seeds  or Almonds - optional

Pepitas

  • 1 1/2 Cups Pepitas or Almonds
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Sea Salt

Vinaigrette

  • 1 Small Yellow Bell Pepper
  • 1/2 Cup Chives
  • 1/2 Cup Raw Walnuts
  • /3 Cup Aged Asiago Cheese
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cloves Garlic
  • 2 Tablespoons Lemon Juice – freshly squeezed
  • 2 Tablespoons Champagne Vinegar
  • 1/2 Teaspoon Balsamic Vinegar
  • 1 Teaspoon Sea Salt

Instructions

Pepitas or Almonds

  1. Preheat oven to 350 degrees.  Lined a large baking sheet with parchment.
  2. Mix the pepitas or almonds, oil and salt together and spread out on the parchment-lined large baking sheet.
  3. Bake for 18 minutes on the middle rack.
  4. Remove from the oven and let cool completely.

Peppers

  1. Roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  3. Take a paper towel and rub off the char.   It’s ok to leave a little of the char.
  4. Slice in half and remove the seeds and stems and then dice them.
  5. Pesto Vinaigrette
  6. Cut the chives into 1-inch pieces so you can measure it.

  7. Finely shred the cheese and measure everything then add to a food processor or blender and puree.

  8. Scrape the sides at least one time.
  9. Mix pesto with the vinegars, lemon juice, and salt.

Salad

  1. Wash kale and tear off the main rib by holding the end of the stem and sliding off the leaves then chop into thin strips
  2. In a large bowl, add kale with the olive oil and massage the oil into the kale.
  3. Add radishes, cabbage and bell pepper to kale.
  4. Mix together then thoroughly mix in the pesto vinaigrette.
  5. *Top with toasted pepitas or almonds right before eating or they will become soft.