Kale Salad with Miso-Lemon Vinaigrette
User Reviews
4.9
-
Servings
4 salads
Kale Salad with Miso-Lemon Vinaigrette
Description
This salad highlights hearty Lacinato kale, which is tough and fibrous when raw but becomes tender and flavorful when massaged with the miso-lemon dressing. The vinaigrette combines white miso's gentle savoriness with bright citrus from lemon juice, sweetness from honey, and the nutty aroma from sesame oil. Olive oil is whisked in slowly to emulsify the dressing, ensuring it coats the kale evenly.
To serve, the chopped kale is thoroughly massaged with the dressing to break down the fibers, resulting in glistening leaves that are flavorful and tender without being soggy. Roasted, chopped pistachios add a pleasant crunch and a contrasting flavor to the robust salad. Flaky sea salt sprinkled over the top enhances all the components.
This salad works well as a side dish or light lunch. Extra dressing can be stored in the refrigerator for reuse and gently warmed or served cold with leftovers.
Ingredients
For the Miso-Lemon Vinaigrette:
- 2 tablespoons white miso aka shiro miso
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons olive oil
- kosher salt
- black pepper freshly ground
For the Kale Salad:
- 2 kale lacinato (dino, black) variety; stems discarded and leaves chopped into bite-sized pieces
- 1/4 cup pistachios unsalted, roasted, chopped
- sea salt flaky
Instructions
- 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.
To serve, divide dressed greens between 4 salad plates, and top with chopped pistachios and a sprinkling of flaky sea salt. Enjoy immediately!
User Reviews
Overall Rating
4.9
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