Spicy Peanut Kale Side Salad

DAY PRIOR TO SERVICE:

No bare hand contact with ready to eat food.

1. De-stem, wash, and tear kale into bite size pieces.
2. Store in the cooler, covered, labeled, and dated.

Hold at 41°F or below.

3. Place the roasted peanuts in a food processor and pulse. Take care not to over process - just crush pieces for texture.
4. Store, wrapped, labeled, and dated in dry storage.

DAY OF SERVICE:

1. Remove stickers from apples, if needed. Wash apples under cool, running water. Drain and dry.
2. Dice apples leaving skin on.
3. Place diced apples in Salt Water Bath for approximately 3 minutes to prevent browning.
4. In a large mixing bowl combine the kale and dressing.
5. Massage the kale with the dressing to reduce bitterness and make the kale more tender.
6. Next add diced apples, craisins, and crushed roasted peanuts to the dressed kale. Toss to combine.

Reserve some of the crushed peanuts to sprinkle on top as a great garnish and indicator that this side salad contains nuts.

7. Place salad in 4-inch half hotel pans or 4-inch skinny pans. Cold hold, covered, for service.

Hold at 41°F or below.

8. Serving is 1 Cup.

This side salad does not need to be batched for lunch service. Kale has sturdy leaves that benefit from being dressed ahead of service.  The dressing also keeps apples from turning brown and the craisins juicy and soft.