Jalapeno business.
Week of salads, night two! I wanted to make a more earthy salad for night two, while also using the two chicken breasts that I cooked up yesterday. This Spinach Salad with Roasted Red Peppers, Goat Cheese and Crispy Kale was delicious.
Here's what you need (for 2):
pan and foil for roasting red peppers
2 red peppers
1/3-1/2 a bunch of kale
olive oil
salt and pepper to taste
2 large handfuls of spinach
1 tablespoon of Dijon mustard
2 tablespoons of apple cider vinegar
1 tablespoon of olive oil
a couple dashes of agave
a couple dashes of teriyaki
1 tablespoon of chopped Italian parsely
1/3 sliced cucumber
1-2 tablespoons of pine nuts for toasting
2 thinly sliced breasts of chicken
2 tablespoons of goat cheese, crumbled
Get a pan. Preheat oven to 400 degrees.
Line with foil.
Add washed naked peppers. Cook in 400 degree oven for about an hour.
Get 1/3-1/2 a bunch of washed kale. Snap of stems.
Chop into small pieces.
Distribute small pieces onto a rack over a cooking sheet.
Spray with olive oil, add salt and pepper. Cook in the oven with the peppers for about 20 minutes, or until crispy.
While the peppers are roasting and the kale is crisping, get your dressing going. Add 1 tablespoon of Dijon mustard to a bowl.
Add 2 tablespoons of apple cider vinegar.
Add 1 tablespoon of olive oil, salt and pepper.
Whisk together.
Add some drops of agave and teriyaki sauce.
Add 1 tablespoon of chopped Italian parsley.
Whisk together.
Add 1/3 of a sliced cucumber.
Toast up some pine nuts if you got'um.
They cook fast, try not to burn them.
Get crispy kale out of the oven.
Snack on some while you wait for the peppers to finish roasting.
Once peppers are done (after about an hour), take them out of the oven and immediately cover them on top with foil. This creates steam that will make the meat of them easier to peel away. After about 10-15 minutes, they will look like this.
Move them to a plate to cool. Don't worry about the charred blackness, that is just on the peel.
Once cool enough to handle, use your fingers to peel the meat away from the skin.
Soooooooo yummy. I adore some roasted red peppers.
Keep going. Don't worry, you will have some leftover for lunch tomorrow.
There you go. Slice a couple up for the salad.
Get out your chicken that you cooked yesterday and slice or chunk it up.
Time to put it all together. Grab 2 large handfuls of spinach and add to a bowl.
Add cucumbers and dressing.
Toss it (just don't toss it out of the bowl...)
Add some to each plate.
Top with thick slices of roasted red peppers.
Top with about 1 tablespoon of crumbled goat cheese on each salad.
Throw some sliced chicken on.
Let some crispy kale join the party.
Drop on some toasted pine nuts.
Hooray! Dinner! (or lunch or whatever you are having...)
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