Thistle Hill Tavern's Kale Taco Salad Recipe
Thistle Hill Tavern is the cozy Brooklyn restaurant from Top Chef alum and all-around kitchenmaster Dale Talde and his partners (they make up the Three Kings of Brooklyn, as seen in this Food Republic illustrated series). The casual spot plays up the bounty of local, seasonal ingredients, and its menu is packed with stuff you really want to eat. Like a taco salad, but not a terrible taco salad. Swap out lettuce for kale and don't worry about the taco shell (crushed up chips on the bottom add flavor and crunch just fine!). The point is, make a taco salad.
Thistle Hill Tavern's Kale Taco Salad Recipe
Prep Time
20
minutes
Cook Time
1
hour
Servings
0
servings
Ingredients
- 4 tomatillos
- 3 poblano peppers
- 1 large white onion
- 4 cloves garlic
- 1 cup cilantro
- 1 cup lime juice
- 1/2 cup queso fresco
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon cayenne
- Salt and pepper
- 1 (6-inch) corn tortilla
- 2 cups kale
- 3 tablespoons salsa verde dressing (recipe below)
- 3 tablespoons shredded cheddar cheese
- 1 tablespoon pickled jalapeños
- 1 tablespoon sliced black olives
- 1 tablespoon sour cream
Directions
- In a 450°F oven, roast poblanos, tomatillos, white onions and garlic.
- Once roasted, let rest and cool to room temperature.
- Blend all ingredients until nice and smooth.
- First prepare the taco shell. Put soy or peanut oil in a pot and heat to 350°F.
- Once at temperature, place tortilla into the oil and using a ladle, press the shell into the shape of a bowl. You can also substitute 1/2 cup of lightly crushed tortilla chips instead of this shell.
- In a moxing bowl, combine kale with dressing and mix thoroughly.
- Place the kale salad onto a plate.
- Add the taco shell on top and garnish with pickled jalapeños, black olives, cheese and sour cream.
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