Good Earth Kale Cobb Salad w/ Cashew Poblano Dressing

Hearty, healthy and delicious!

Good Earth Kale Cobb Salad

This special version of a traditional cobb salad (from True Food Kitchen restaurants) includes all sorts of tasty upgrades! Try it with our Cashew Poblano Ranch-style dressing for a Southwestern twist. Courtesy of True Food Kitchen.

Ingredients

1 ½ ounces shredded organic tuscan kale
1 ½ ounces romaine lettuce (1” pieces)
¼ cup Cashew Poblano Ranch (recipe here)
1 tablespoon dried sweet corn
2 ounces grilled asparagus, 2-3” bias (see below for directions)
2 tablespoon Gorgonzola cheese
4 each cherry tomatoes (halved)
2 tablespoon garbanzo beans (rinsed)
2 tablespoon pickled watermelon radish (see below for directions)
¼ each avocado
1 teaspoon hemp seeds

Instructions For Arranging Salad

1. In a large mixing bowl, combine the organic tuscan kale, romaine & Cashew Poblano Ranch dressing.

2. Toss until well combined. Place greens mixture in a large chilled bowl.

3. In clockwise order, add the dried corn, grilled asparagus, Gorgonzola, tomatoes, garbanzo beans & pickled watermelon radish.

4. Place avocado in center of salad and sprinkle with hemp seeds.

Grilled Asparagus

(Yields 1 portion)
2 ounces ssparagus
1 drizzle grapeseed oil
1 pinch kosher salt
4 turns fresh black pepper

1. Toss asparagus with oil, salt & black pepper.

2. Grill over high heat until lightly charred.

3. Remove from heat and cool until ready to use.

Pickled Watermelon Radish

(Yields 1 cup)
¼ cup maple syrup
¾ cup rice wine vinegar
1 cup watermelon radish (peeled & julienned)

1. Combine and mix maple syrup and rice wine vinegar.

2. Add watermelon radish and marinate for a minimum of 30 minutes.

3. Refrigerate radish in liquid until use.

Cashew Poblano Dressing

½ cup cashews, salted, and soaked overnight
1 cup poblano peppers (roasted & deseeded)
1 tablespoon water
½ cup lemon juice
1 tablespoon red wine vinegar
4 cloves garlic
7 turns fresh black pepper
1 teaspoon kosher salt
¼ cup extra virgin olive oil
2 scallions (rough chop)
¼ cup dill (rough chop)
¼ cup parsley (rough chop)

1. Soak cashews in water overnight. Drain off water.

2. In a blender, add the cashews, poblano peppers, water, lemon juice, red wine vinegar, garlic, black pepper, and salt.

3. Blend until smooth.

4. With blender running, drizzle in EVOO until smooth.