Whenever I am in need of a vegetable intake especially after big dinner, I like to eat this kale salad.
As a cook, I feel I probably want at least 5 ingredients (excluding dressing) for salad for layers of flavors and interesting textures. However, at home, the simpler is always better: easier and less waste.
This kale salad is a perfect simple yet delicious salad. Kale itself is satisfying and heartier salad green, and miso is salty, sweet, and umami rich by itself.
Tahini paste and toasted sesame seeds garnish will add creaminess and toasty nut-like richness to salad.
The miso tahini dressing is creamy, tangy, sweet, and savory same time, so it is amazing to marinate kale as complementing its subtle bitterness.
Kale Salad with Miso Tahini Dressing
Equipment
- Electric Blender
Ingredients
MISO TAHINI DRESSING (Yield 3/4 cup)
- 3 tablespoons white miso
- 1 tablespoon tahini paste
- 2 tablespoons (1/2 ounce) finely chopped shallots
- 1 garlic clove
- 1 tablespoon granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons rice vinegar
- 6 tablespoons extra-virgin olive oil
SALAD
- 1 bunch kale (lacinato or your choice of kale), thick stem removed and leaves roughly chopped
- Miso Tahini Dressing
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Suri-goma (Ground sesame seeds), for garnish
Instructions
MISO TAHINI DRESSING
- Place miso, tahini paste, shallot, garlic, sugar, lemon juice, rice vinegar, and olive oil in container of electric blender. Cover and process to puree until smooth.
SALAD
- Put kale leaves in a bowl; add a couple spoons of dressing, salt, and black pepper. Toss well and adjust seasoning to taste with salt. Let it sit for 5minutes or until kale leaves tenderized. Serve ground sesame seeds on top.
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