From The Vermont Farm Table Cookbook (Countryman Press, May 2013) by Tracey Medeiros
Feel free to use walnuts or sunflower seeds in place of pepitas. The flavor of the kale mellows as you massage it with the dressing: You can add more dressing to suit your taste.
Ingredients
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 3 tablespoons plain yogurt
- 4 teaspoons grated ginger
- 4 teaspoons sesame oil
- 4 garlic cloves, minced
- 1 tablespoon peanut butter
- 2 teaspoons chili garlic sauce
- 1½ teaspoons brown sugar
- ⅓ cup pepitas
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 1 bunch curly green kale, stemmed and cut into bite-size pieces
- ½ cup Asian Peanut Dressing (recipe follows), plus extra to taste
- 2 medium peaches, pitted and diced
- 2 ounces or ½ cup feta cheese, crumbled
Instructions
For the dressing, whisk together all the ingredients until combined. This dressing can be stored in the refrigerator for up to one month. Makes 1 1/3 cups.
For the salad, place the pepitas, oil and salt in a medium skillet and toss to coat. Toast over medium heat until the pepitas turn light brown and start to pop, 2 to 3 minutes. Remove from the pan and set aside on paper towels.
In a large bowl, combine the kale and half of the dressing. Using your hands, massage the kale until it is bright green and slightly softened, 2 to 3 minutes, adding more dressing to taste. Top with the pepitas, peaches and feta. Serve at once.
