Kale Salad Recipe With Jalapeno Mint Vinaigrette Dressing: A Steakhouse Copycat Recipe Salads Lunch Side Dishes

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 it 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.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Dressing amount is enough for 2 to 3 servings

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

Here's how to make it:

1. To make the vinaigrette, put all the ingredients into a blender. Season with salt and pepper. Blend until smooth. Taste and adjust seasonings.
2. To make the croutons, put the bread cubes into a baking pan. Drizzle with olive oil.
3. Bake in a preheated 425-degree F oven until dry and golden, about 5 to 8 minutes.
4. 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.

Note: Massaging the kale is optional, but massaging kale helps to break down its tough texture so it's softer and easier to chew. 

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