Ingredients
SERVINGS: 4 Serving(s)
For the Dressing
- 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
For the Salad
- 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.