Kayne Prime's Kale Salad
This is hands down the best selling side at Kayne Prime Steakhouse. They make it in huge quantities. As the kale isn't cooked, the key is to finely chop the kale in a food processor.
This sprightly side dish is a best seller of Chef Kristin Beringson at Nashville's City Winery.
Ingredients
SERVINGS: 6 Serving(s)
- 2 cups each: finely shredded savoy cabbage
- red cabbage
- Napa cabbage
- Brussels sprouts
- ½ cup feta
- 1 cup dried cranberries
- ½ cup marcona almonds
- ½ cup buttermilk
- ½ cup mayonnaise
- 1 crushed garlic clove
- 1/4 cup champagne vinegar
- 2 tablespoon ground caraway seeds
- 1 tablespoon honey
Instructions
Combine 2 cups each: finely shredded savoy cabbage, red cabbage, Napa cabbage, and Brussels sprouts. Add ½ cup feta, 1 cup dried cranberries, ½ cup marcona almonds; toss gently.
Whisk ½ cup buttermilk, ½ cup mayonnaise, 1 crushed garlic clove, 1/4 cup champagne vinegar, 2 tablespoon ground caraway seeds, and 1 tablespoon honey. Toss cabbage with ¾ of dressing.
Courtesy of City WInery.
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