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
Spring Pea & Goat Cheese Kale Salad
Dish with Diane

Spring Pea & Goat Cheese Kale Salad

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 EnglishOr click here to watch the video.

8
Servings
1027
Calories Per Serving
Deliver Ingredients

Notes

Protein Options:
8/12 Raw Shrimp (3-5 shrimp per person)- Grill or saute with olive oil and salt & pepper for 3-5 minutes. 
1 - 3 ounce Chicken Breast per person - Grilled or sauteed with olive oil, S&P
1 - 3 ounce filet of Wild Atlantic or Organic Salmon per person- Grill or sautee in olive oil with salt and pepper over medium- high heat and cook about 3.5 minutes on each side for medium rare.

* *Optional * *

Crispy Prosciutto Garnish - 4 -6 slices of prosciutto
To cook, pre-heat oven to 350 degrees. Place slices of prosciutto on a non- stick cookie sheet and bake for up to 25 minutes or until crispy.

Ingredients

Goat Cheese Mousse

  • 1 8 ounce tube goat cheese
  • 1 8.5 ounce can coconut milk
  • salt and pepper to taste

For the Salad

  • 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)

Tarragon Vinaigrette

  • 1 cup Tarragon Vinegar
  • 3 cups Olive Oil
  • 1 tablespoon Tarragon Mustard
  • Drizzle of Honey
  • salt and pepper to taste

Directions

Goat Cheese Mousse

Fold cheese and coconut milk together to incorporate and then add salt and pepper as desired.

 

 

 

For the Salad

Wash, de-stem, and chop kale and place into a large mixing bowl.

Toss in pea tendrils, peas and shaved radish and toss in vinagrette (recipe below). Mix together well to incorporate.

Tarragon Vinaigrette

 Add together vinegar, oil, and mustard and stir well to incorporate.

Drizzle honey and mix well, add salt and pepper to taste.

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!

Nutritional Facts

Total Fat
92g
100%
Sugar
9g
10%
Saturated Fat
74g
100%
Cholesterol
35mg
12%
Carbohydrate, by difference
41g
32%
Protein
19g
41%
Vitamin A, RAE
234µg
33%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
675mg
68%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Folate, total
93µg
23%
Iron, Fe
10mg
56%
Magnesium, Mg
124mg
39%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Phosphorus, P
358mg
51%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
279mg
19%
Water
49g
2%
Zinc, Zn
2mg
25%

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.