Tuscan Kale Salad Every plant based collection of recipes has to feature one of my favorite greens, Kale. Kale comes in many varieties. I like the curly kales for this dish as their leaves can hold the dressing so beautifully. Surprisingly, the miso paste mixed with balsamic produces a lively flavor. I am using balsamic in this recipe, but I often substitute this for apple cider vinegar in many of my dressings. Massage the dressing into the kale leaves first. Then add the other ingredients and toss to coat. I prefer to cook the beets, almonds and fennel in this salad, but you can also skip these steps and make this salad entirely raw.
Serves 6
Ingredienti Salad
2 bunches purple kale
4 golden beets
1 cup (240 mL) sliced fennel
1 cup (240 mL) toasted almonds
Fennel to garnish
Dressing
1/4 cup (60 mL) miso paste
1/4 cup (60 mL) balsamic vinegar
1/8 cup (30 mL) olive oil
Preparazione 1. In small bowl, add the miso paste, vinegar, and olive oil. Whisk.
2. Wash the kale and strip the leaves from the stalk. Tear the leaves into larger 2” size pieces, allowing for the natural variation of the leaf.
3. In a large serving bowl, add the kale plus the dressing and massage the kale leaves.
4. If you like your beets raw, you can simply grate them with the skins on. Or boil them until they are tender when you insert a fork in them. Drain the beets into a colander and with cool water running over them, rub the skins off with your thumbs until you have a smooth peeled beet that is ready to be sliced.
5. On a flat cookie sheet, toast the almonds along with the fennel slices for about 8 minutes at 425.
6. Add the sliced, almonds and fennel.
Copyright © 2018 by Rich Roll and Julie Piatt. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
