I'm not sure why I'm calling this a raw kale salad, as opposed to a kale salad, maybe because it just makes me sound super healthy. I do a lot of things with kale, like add it to smoothies, make pesto out of it, make chips, and braise it, but for some reason I hadn't tried the raw salad. And now that I have, there is really no turning back. It's such a meaty, satisfying salad. I've fallen in love and I've already made this salad twice in the past four days. They key is to really make a standout dressing that is thick enough to coat the leafy greens, and the real treat is garlic toasted bread crumbs which add such a flavorful texture. You'll have to judge how much dressing to make based on the amount of kale you've got but a little does go a long way.
1 large bunch green, curly kale (though you could easily use Tuscan/Lacinato)
1/2 c fresh breadcrumbs
1 clove garlic
some olive oil
for dressing:
2 T olive oil
1 t balsamic syrup
1 T mustard
dash of curry powder
dash of paprika
pinch of salt
black pepper
1 T miso paste
1 T mayo
juice from 1/2 lemon
Wash and prep the kale by tearing off leaves from the thick stalk, then chop. In a small bowl, whisk all ingredients for the dressing until smooth. Toss/massage kale with the dressing using your hands. Toast the breadcrumbs on a pan over medium heat with a drizzle of olive oil and one clove of garlic, pressed. The salad can sit in the fridge, dressed, for a few hours, but you'll want to sprinkle and toss kale with breadcrumbs right before serving.
ليست هناك تعليقات:
إرسال تعليق