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Black Kale Salad with Tangy Vinagrette



– 8 pounds cauliflower, cut into small florets – 1/2 cup olive oil – Kosher salt and cracked black pepper – 3 pounds black kale (cavolo nero or lacinata kale) – 3 cups diced Real California Bellwether Carmody, Jack or Gouda cheese – 1 1/2 cups toasted walnuts Currant and Red Wine Vinaigrette: – 6 tablespoons red wine vinegar – 1/4 cup currants – 2 tablespoons Dijon mustard – 1/4 cup minced red onions – 1/2 teaspoon kosher salt – 1/4 teaspoon cracked black pepper – 3/4 cup 75/25 olive oil/canola oil blend – 6 tablespoons extra virgin olive oil
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To make currant and red wine vinaigrette, purée vinegar, currants and mustard in a blender or food processor. Transfer to a bowl; add onions, salt and pepper. Slowly whisk in oils to emulsify; taste and adjust seasoning. (Yield: 1 1/2 cups)

Toss cauliflower with olive oil; season with salt and pepper. Spread on a sheet pan in one layer; roast in 400°F oven for 15-20 minutes or until brown and tender. (Yield: 12 cups)

Cut kale into 1/2-inch-wide strips, sprinkle with 1/2 cup salt and mix well. Place in a colander set over a bowl; refrigerate for 1 hour. Rinse well and spin dry. (Yield: 24 cups)

For each serving, to order, toss 1/2 cup cauliflower and 1 cup kale with 1 tablespoon vinaigrette; season with cracked black pepper. Mound on a plate and sprinkle with 2 tablespoons cheese and 1 tablespoon walnuts.

Recipe courtesy of Alicia Jenish, Grand Café (San Francisco, CA)

Per Order:

Yield: 24 servings