Ember Recipe: Tuscan Kale & Rotisserie Chicken Salad

This is my favorite salad at our new restaurant Ember aboard Vista. Marinating the kale is an important step in the recipe as it infuses it with the olive oil and vinegar and makes it tender. Combined with the fresh mint and cilantro, the greens create a satisfying balance to the comfort flavors of rotisserie chicken and roasted peanuts. To save time when preparing this at home, you can pick up a rotisserie chicken at your neighborhood market.

TUSCAN KALE & ROTISSERIE CHICKEN SALAD RECIPE
SERVES 5

INGREDIENTS

KALE MARINATION

• 3 ½ cups green kale, stemmed and chopped
• ¼ cup white vinegar
• 1 ¾ tablespoons coarse sea salt
• 2 ¼ teaspoons olive oil

PEANUT VINAIGRETTE

• ½ cup peanut oil
• ¼ cup rice wine vinegar
• 1 ½ tablespoons fresh lemon juice
• 1 ½ teaspoons honey
• ¼ teaspoon ground peppercorns
• 1 teaspoon Coleman English mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce

ROTISSERIE CHICKEN

• 1 fryer chicken (about 2 ½ pounds)
• 3 tablespoons soybean or vegetable oil
• 2 teaspoons rotisserie chicken rub

SALAD

• ½ cup green cabbage, finely shredded
• ¾ cup fresh mint leaves, roughly chopped
• ⅓ cup fresh cilantro leaves, roughly chopped
• ¼ cup spring onions, sliced
• ⅓ cup dry roasted, salted peanuts, roasted to a golden brown and roughly chopped
• 1 tablespoon Parmesan, shredded
• Fleur de sel (de guerande), to taste

GARNISH

• 1 tablespoon Parmesan, grated
• 2 ½ tablespoons salted, dry roasted peanuts, roasted to a golden brown and roughly crushed

DIRECTIONS

Kale Marination

1. Combine the sea salt, vinegar and olive oil.
2. Pour over the kale leaves and massage the kale for 5 minutes to break the fiber.
3. Wash properly 3 times and spin it.
4. Reserve, but do not let the kale marinate in the salt.

Peanut Vinaigrette

1. Using a hand blender, mix all ingredients for the vinaigrette, adding the peanut oil at the end to emulsify.
2. Season to taste and reserve.

Rotisserie Chicken

1. Rub the chicken with the oil and then with the spice.
2. Roast in a rotisserie oven for 45 minutes at 350˚F. If using a conventional oven, use a roasting pan fitted with a rack and pour one cup of water into the base of the pan to help keep the chicken moist.
3. Debone the chicken and shred the meat.
4. Set aside about 1 ¼ cups chicken for the salad.

Salad

1. Combine the marinated kale, shredded chicken, cabbage, fresh herbs, spring onions, peanuts and shredded Parmesan.
2. Toss with the peanut dressing and season with fleur de sel as needed.

Garnish

1. To serve Ember-style, pile the salad high in the middle of each plate, top with crushed peanuts and grated Parmesan cheese.

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