Dish With Diane: Chef Todd English's Spring Pea & Goat Cheese Kale Salad

Dish With Diane: Chef Todd English's Spring Pea & Goat Cheese Kale Salad
4 from 1 ratings
Fill 202 Print
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with cream goat cheese and fresh peas, you won't need another salad all summer long! Click here for more Dish with Diane: Chef Inspired Healthy with Todd English. Or click here to watch the video.
Servings
8
servings
Ingredients
  • 1 8 ounce tube goat cheese
  • 1 8.5 ounce can coconut milk
  • salt and pepper to taste
  • 1 bunch lacinato (dinosaur kale)
  • 1 bunch baby kale
  • 1 bunch red russian kale
  • 4 ounce "clam shell" container of pea tendrils
  • 1/2 cup english peas, blanched
  • 1/2 cup sugar snap peas, blanched
  • 5 radish, thinly shaved
  • a handful of golden pea shoots & crispy prosciutto (optional)
  • 1 cup tarragon vinegar
  • 3 cup olive oil
  • 1 tablespoon tarragon mustard
  • drizzle of honey
  • salt and pepper to taste
Directions
  1. Fold cheese and coconut milk together to incorporate and then add salt and pepper as desired.
  2. Wash, de-stem, and chop kale and place into a large mixing bowl.
  3. Toss in pea tendrils, peas and shaved radish and toss in vinagrette (recipe below). Mix together well to incorporate.
  4. Add together vinegar, oil, and mustard and stir well to incorporate.
  5. Drizzle honey and mix well, add salt and pepper to taste.
  6. To serve, place a spoonful of the goat cheese mousse on the bottom of the serving plate and spread along the plate surface to thin it out and distribute evenly. Top with salad mixture and your choice of protein, then Golden Pea Shoots and enjoy!
Recommended