Kale Salad w/ Miso-Lemon Vinaigrette
With deep blue-green hue, strappy leaves, ripples, and meandering texture, Dino kale characteristics are nearly reptilian. Despite its rough appearance, this variety of kale is sweet and tender. The health benefits of kale are abundant. In fact, kale is a superfood because it is rich in vitamins K, A, and C along with folate, antioxidants, antiviral properties, and Omega-3 fatty acids. One of the top health benefits of kale is that it is a natural detoxifier by removing and expelling toxins from the body.
This week we are highlighting a recipe from Kitchen Konfidence. With just a two step process, this recipe requires little time to prep, yet is still packed full of flavor.
Ingredients:
For the Kale Salad:
2 bunches lacinato (dino, black) kale, stems discarded and leaves chopped into bite-sized pieces
1/4 cup unsalted, roasted pistachios, chopped
Flaky sea salt
For the Miso-Lemon Vinaigrette:
2 tablespoons white (Shiro) miso
1 tablespoon honey
1 tablespoon sesame oil
2 tablespoons of rice wine vinegar
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Recipe:
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 it in the fridge.