There’s a feature in Seattle Mag where they ask local chefs what they cook on their days off. There was a similar recipe that caught my attention. It had curly kale (Tuscan kale’s forgotten little sister), Mama Lil’s peppers, nutritional yeast and a simple champagne vinaigrette. I added shrimp here for protein and crispy breadcrumbs for an extra textural element, but either way it’s excellent.

If you don’t add the shrimp, this salad is a fantastic side for any pasta or pizza night. Keep it in your back pocket. Mama Lil’s peppers are tough for me to find here. A jar of roasted red bell peppers or sliced mini red bell peppers have both worked great.