Kale Salad with Peanut Dressing

During a recent trip to Napa Valley, having dinner at Rutherford Grill, I ordered their kale salad with peanut dressing. It was delicious. After poking around online, I discovered that their parent company is well-known for this salad. The dressing has a number of ingredients, but it turns out great. Make sure to let the dressing sit on the salad for at least a few minutes to make sure it penetrates the kale to soften it up. I found the recipe from this site.

Ingredients
For the dressing:

• 3/4 cup peanut oil
• 1/4 cup rice wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoon black pepper
• 1 tablespoon dry mustard
• 1 teaspoon Worchestershire sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon water
• 2 teaspoons garlic powder

For the salad:

• 2 1/2 cups curly kale, chopped into bite sized pieces
• 1 1/2 cups shredded green cabbage
• 10 mint leaves, chiffonade
• 1/4 of a bunch of fresh cilantro leaves, finely chopped
• 3/4 cup unsalted dry roasted peanuts, finely chopped
• 1/2 cup fresh grated parmesan cheese
• Whole dry roasted peanuts (optional)

Instructions

1. Combine the ingredients for the dressing together in a jar and shake until blended.
2. Place the kale, cabbage, mint, cilantro and chopped peanuts in a bowl and toss well with the dressing. Let sit for 5-10 minutes to allow the flavors to blend.
3. Sprinkle the parmesan cheese and whole dry roasted peanuts (if desired) just before serving.

Serves 2-4.