Dish with Diane: Chef Todd Englishs Spring Pea Goat Cheese Kale Salad

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

By The Daily Meal
Serves 8

Grocery List via Instacart Instacart
Details
  • Servings:   8
  • Calories:   900
  • Protein:   10g
  •  
  • Fiber:   4g
  • Sugar:   2g
  • Carb Total:   4g
  •  
  • Trans Fat:   1g
  • Saturated:   22g
  • Fat Total:   95g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
  • Show More
Cuisine
  • american
Comments
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 cups Olive Oil
  • 1 tablespoon Tarragon Mustard
  • Drizzle of Honey
  • salt and pepper to taste
Instructions

Dish with Diane: Chef Todd English's Spring Pea & Goat Cheese Kale Salad serves 8 original recipe by The Daily Meal.

View original preparation instructions

AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments