Recipe: This version of Hillstone’s famous Emerald Kale Salad adds chickpeas to the bowl
Recipe for Kale Cabbage Salad with Peanut Vinaigrette The recipe for Hillstone’s famous Emerald Kale Salad, which is often imitated by online cooks, has been adapted to include chickpeas in this version of the salad. The salad is similar to one served at Hillstone, a chain of family restaurants with over four dozen national locations. It is made with shredded kale and cabbage, tossed with a peanut vinaigrette and garnished with shaved Parmesan and toasty chopped peanuts. The only one in New England, in Faneuil Hall for 15 years, closed in 2016. The recipe uses canned chick peas to add extra protein and bite and serve it on its own or alongside grilled burgers or salmon.
gepubliceerd : 3 weken geleden door Karoline Boehm Goodnick in Lifestyle
3. Divide the salad among 4 plates. Top with the remaining peanuts. Garnish with Parmesan.
2. Pour the dressing into the kale mixture and toss well. Taste for seasoning and add more salt and pepper, if you like.
1. In a large bowl, combine the kale, cabbage, scallions, mint, parsley, chickpeas, half the peanuts, and a light sprinkle of salt and pepper. Toss gently.
2. Slowly whisk in the olive oil and sesame oil until thoroughly blended.
1. In a bowl, whisk the peanut butter, vinegar, lime juice, honey, garlic, and a pinch of salt to blend them.
This salad is very similar to one served at Hillstone, a popular chain of family restaurants with over four dozen national locations; the only one in New England, in Faneuil Hall for 15 years, closed in 2016. The menu offers many dishes that have become famous, among them Emerald Kale Salad. The salad has been imitated by online cooks who wanted to recreate the sweet, salty, savory crunch of this divine dish. It's made with shredded kale and cabbage (cut them by hand, rather than in a food processor), tossed with a peanut vinaigrette and garnished with shaved Parmesan and toasty chopped peanuts. In this version, canned chickpeas add extra protein and bite. Serve it on its own or alongside grilled burgers or salmon.
This salad is very similar to one served at Hillstone, a popular chain of family restaurants with over four dozen national locations; the only one in New England, in Faneuil Hall for 15 years, closed in 2016. The menu offers many dishes that have become famous, among them Emerald Kale Salad. The salad has been imitated by online cooks who wanted to recreate the sweet, salty, savory crunch of this divine dish. It's made with shredded kale and cabbage (cut them by hand, rather than in a food processor), tossed with a peanut vinaigrette and garnished with shaved Parmesan and toasty chopped peanuts. In this version, canned chickpeas add extra protein and bite. Serve it on its own or alongside grilled burgers or salmon.
1. In a bowl, whisk the peanut butter, vinegar, lime juice, honey, garlic, and a pinch of salt to blend them.
2. Slowly whisk in the olive oil and sesame oil until thoroughly blended.
1. In a large bowl, combine the kale, cabbage, scallions, mint, parsley, chickpeas, half the peanuts, and a light sprinkle of salt and pepper. Toss gently.
2. Pour the dressing into the kale mixture and toss well. Taste for seasoning and add more salt and pepper, if you like.
3. Divide the salad among 4 plates. Top with the remaining peanuts. Garnish with Parmesan.
Onderwerpen: Food & Drink, Recipes