Steakhouse Kale Salad Recipe With Jalapeno Mint Vinaigrette Dressing (8 Ingredients, 20 Minutes) by Donna John
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Ready to meet your new favorite salad? My husband and I have been eating at Perry's Steakhouse for as long as we can remember. Usually it's their ribeye steak I look forward to, but all that changed when I tried their kale salad with jalapeno mint vinaigrette. You know when you just enjoy something? I mean, really enjoy something? That was this salad for me. So I'm sure everyone knows what I did – recreated this healthy kale salad at home.
This kale salad recipe with pecorino cheese, homemade croutons and jalapeno mint vinaigrette is simple, but complex. The cool mint, hint of jalapeno, crisp kale, crunchy croutons and salty cheese just work. Plus, you get all the health benefits of kale in every bite.
Here is your shopping list for this steakhouse copycat recipe: fresh mint (check out the health benefits of mint), fresh garlic, fresh jalapeno peppers, olive oil, lemons for juicing, bread, fresh kale (that's been given a massage) and pecorino or Parmesan cheese Massaging the kale is optional, but massaging kale helps to break down its tough texture so it's softer and easier to chew.
Serve this fresh, minty, spicy, crunchy kale salad recipe as a side dish with dinner or for lunch. You could even add some cooked chicken or shrimp to make it a complete meal.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3
Ingredients
Jalapeno Mint Vinaigrette
- 1/3 cup fresh mint leaves
- 2 large cloves garlic
- 1 jalapeno, seeds and ribs removed for less heat
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
Croutons
- bread cubes
- olive oil
Salad
- shredded kale, massaged
- shaved pecorino cheese or Parmesan cheese
- fresh sliced jalapeno (optional)
- cracked black pepper (optional)
Here's how to make it:
- To make the vinaigrette, put all the ingredients into a blender. Season with salt and pepper. Blend until smooth. Taste and adjust seasonings.
- To make the croutons, put the bread cubes into a baking pan. Drizzle with olive oil. (for a gluten-free salad, use gluten-free bread.)
- Bake in a preheated 425-degree F oven until dry and golden, about 5 to 8 minutes.
- To assemble the salad, put desired amount of kale onto a salad plate. Top with the shaved pecorino cheese and fresh jalapenos. Drizzle liberally with the vinaigrette. Top with fresh cracked black pepper. Store any leftover vinaigrette in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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