Our 1st 2013 Barrel Into Spring event was well attended and all of the guests seemed to enjoy the experience. It was a sold-out event and here are a few photos as a reminder of a fun weekend! Cheers!
We also had requests for the salad recipe, so we are posting it here. Others will be put up as they are received.
Kale and Cabbage Salad with Roasted Nut Vinaigrette (makes 4 good sized portions)
¾ Cup Pure Grape seed Oil/Extra Virgin Olive Oil/Peanut Oil or Flavored Oil of your choice
¼ Cup Rice Wine Vinegar
2 Tablespoons Lemon Juice
1 Tablespoon Honey
2 Teaspoons black pepper
1 Teaspoon salt
1 Tablespoon plus 1 tsp. dry mustard
1 Teaspoon Worcestershire Sauce
2 Tablespoons Soy Sauce
½ Teaspoon Sesame Oil
1 Teaspoon Water
2 Teaspoons Garlic powder
For The Salad:
2-1/2 Cups Curly Kale (not Tuscan or black) stems & ribs cut out, leaves chiffonade chopped finely and then cut into three times really shredded (Kale is tough so you want it really fine small pieces but not confetti)
1-1/2 Cups shredded and fine chopped green cabbage
10 Mint leaves chiffonade chopped
¼ Bunch of fresh cilantro, leaves and stems are fine, finely chopped
¾ Cup finely chopped dry roasted peanuts no salt
½ Cup whole dry roasted peanuts (or almonds if allergic to peanuts)
In a large bowl mix all greens with peanuts and cheese. Add dressing until nice and wet (you probably won’t need all of it) and toss well. Let sit 5 to 10 minutes. Serve in individual bowls or onto a large platter. Enjoy!