Miso Kale Salad Food
MISO KALE CAESAR SALAD RECIPE
This salad is most definitely going to change the way you look at your basic Caesar salad. With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover's dream salad is the perfect way to put a fresh spin on a Western classic.
Provided by Candice Kumai
Yield Serves 2 as a main or 4 as small side salads
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing.
- To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired.
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- Add miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with kosher salt and black pepper.
- Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender. Transfer any unused vinaigrette into a clean container, and store in the fridge.
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- To roast the kale, preheat the oven to 400ºF and line a baking sheet (or two) with aluminum foil.
- In a mixing bowl, toss half of the kale with 1 ½ tablespoons of the olive oil. Spread the kale out onto the prepared baking sheet(s) in a single layer, Sprinkle with about ½ teaspoon of salt and a bit of pepper, and roast in the preheated oven for 10 to 15 minutes, until crispy.
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