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Recipe: Thai Peanut Vinaigrette From Circa

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Our faithful readers might know that we have a big fat crush on kale salads, just like the rest of the world. It's become one of our benchmark "must orders" on menus, and we love making them at home. But usually it's done with some sort of Mediterranean-inspired twist, like this massaged kale salad recipe that uses a basic vinaigrette, Parmesan cheese, and sour cherries for flavoring or riffing on a classic Caesar dressing.

So when we saw the Thai-style preparation on the menu at the new Circa in Manhattan Beach, we had to ask what's up. The barmen responded that it was one of the new dishes that French Laundry vet Tim Hollingsworth, who's consulting on the Zislis properties, crafted the salad for Circa a few weeks back.

Here's how it's made:

serves 12

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6 fl ounces smooth peanut butter
1 fl oz sriracha
4 fl ounces canned coconut milk
2 fl ounces honey
1 fl oz rice wine vinegar
3 fl ounces pickling liquid from pickled ginger
0.1 oz kosher salt

Place all ingredients in a mixing bowl and whisk together until smooth. You can store them in a squeeze bottle or mason jar, or use them to dress your favorite salad immediately.