Kale Crunch Salad

There's nothing quite like a delicious, fresh salad with great balanced flavor and a dressing you love. This salad from Executive Chef Sarah Steffan was one of our most-requested recipes from guests who enjoyed meals at Blackberry Farm in 2023, and we hope you enjoy trying it at home.

Kale Crunch Salad with Tajin Peanuts and Cashew-Zhoug Dressing
Serves 4 to 6

Ingredients:
1 small bunch kale, trimmed and torn into bite-size pieces
5 ounces spinach
2 radishes, thinly sliced
½ teaspoon kosher salt
2 Tablespoons picked mint leaves
2 Tablespoons picked parsley leaves
2 Tablespoons picked cilantro leaves
½ cup Tajin Peanuts, recipe below
Cashew-Zhoug Dressing, to taste, recipe below

To make:
Place the kale, spinach, radish, and salt into a large salad bowl and toss to combine. Add the mint, parsley, cilantro, and Cashew-Zhoug dressing and gently toss to coat. Garnish with Tajin Peanuts and serve.

Tajin Peanuts

Ingredients:
1 cup raw peanuts
2 Tablespoons Tajin seasoning
2 teaspoons olive oil

To make:
Heat the oven to 325°.

Place the peanuts, Tajin, and oil into a small bowl and toss to thoroughly combine. Spread evenly on a baking sheet and place in the oven. Bake 5 to 6 minutes or until lightly browned and aromatic. Cool completely before using. Store in an airtight container for up to 2 weeks.

Cashew-Zhoug Dressing
Makes about 1 ¼ cups

Ingredients:
1 jalapeno, stem removed and cut in half
1-inch piece ginger, peeled and coarsely chopped
1 garlic clove
½ cup olive oil, divided
1 Tablespoon honey
½ teaspoon kosher salt, plus extra to taste
2 cups, lightly packed arugula
1 small bunch cilantro
10 sprigs parsley
¼ cup mint leaves
¼ cup basil leaves
3 Tablespoons cashew butter
3 Tablespoons freshly squeezed lime juice

To make:
Place a baking sheet in the freezer.

Place the jalapeno, ginger, garlic, ¼ cup of the olive oil, honey and salt into a blender and puree until smooth.

Place the remaining ¼ cup of olive oil into a medium sauté pan and set over medium heat. Once the oil shimmers, add the arugula and stir to combine. Cook 1 to 2 minutes or until wilted. Add the cilantro, parsley, mint and basil and stir to combine. Cook for 1 to 2 minutes more, just until herbs are wilted.

Transfer the arugula and herb mixture to the frozen baking sheet and spread evenly to cool quickly. Return to the freezer until the mixture is cold, 1 to 2 minutes.

While the blender is running, add the herb mixture to the pureed jalapeno mixture and puree until smooth. Taste and adjust the seasoning as desired. Transfer the dressing to a lidded glass jar and refrigerate until ready to use. Store refrigerated for up to 1 week.