Today’s Secret Recipe comes from Balboa Cafe in Mill Valley, California. This American bistro serves a menu made of fresh, seasonal produce and classic cocktails. Open for lunch and dinner it’s considered by many as the “in” place to eat, drink and be merry.
One of the fresh dishes served at Balboa Cafe is the kale slaw. Thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then tossed with a light and tangy dressing. Toasted walnuts are added at the end for some added crunch
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Balboa Cafe’s Kale Slaw
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- 1 1/3 cups mayonnaise
- 1 small clove garlic, minced
- 3 tablepoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup apple cider vinegar
- 3 tablespoons pumpkin seed oil
- Salt and pepper
In a medium bowl, whisk together the mayonnaise, garlic, mustard, lemon juice, cider vinegar and oil. Season with salt and pepper to taste. This makes a generous 11/2 cups dressing, which will keep, covered and refrigerated, up to 5 days.
- 2 bunches lacinato kale (also called Tuscan or dinosaur kale, or cavolo nero), tough ribs removed and cut crosswise into thin strips
- 2 cups grated carrots
- 2 cups shaved red cabbage
- 1 1/2 cups shaved fennel
- Salt and pepper
- 1 cup chopped toasted walnuts
In a large bowl, combine the kale, carrots, cabbage and fennel. Add 1 cup dressing, tossing to coat; add additional dressing, a little at a time, to coat the salad as desired. Taste and season with one-eighth teaspoon salt and pepper, or as desired. Toss with the walnuts before serving.
Makes 12 cups.
Source: LA Times
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Until Next Time… Be Well!