Kale, like brussels sprouts, are one of those vegetables that have had a complete 360 in their public perception. (Whoever’s their PR camp is doing one helluva job.) I swear, a decade ago, kale was just a garnish I pushed aside with my fork while I was eating my country-fried steak at Claim Jumpers. But now, the curly leaves are sprouting up everywhere. It’s a staple at any restaurant–as a sauteed side complimenting rotisserie chicken, slow-cooked to resemble the buttery and savory Southern-style collard greens–or sold at any Whole Foods in bags of crispy kale chips seasoned with Herbs de Provence.
I know deep down that this newfound love for kale over the past few years may indeed be a fad, but I really do love the seaweed-like kale chips, and some macrobiotic restaurants make the best kale salads I’ve ever had–especially the one at M. Chaya in Los Angeles. Their salad is a tangy peanut dressing coating the curly leaves, coupled with slivers of peanuts and strips of red onion. Plus, kale lowers cholesterol and aids in cancer prevention. Count me in–I want to live to 100.
So, I’ve been obsessed with making a kale salad similar to that M. Chaya one. I ran across a recipe in LA Weekly by a chef of a different restaurant, who forayed in the world of macrobiotic cooking after his wife was diagnosed with ovarian cancer. It’s a touching story, and out of this situation came something beautiful–a recipe that can be shared with others to help them in their quest for living healthier as well. His recipe uses almonds instead of peanuts, and the dressing has a similar tanginess to it, yet it’s different in that it relies on a tahini, miso, and lemon dressing–creamy and served best warm or cold. The shredded carrots make for a vibrant and colorful salad, coated in this creamy dressing. It’s quite pretty, and perfect to bring to a nice picnic in the park, which I’m planning to do since summer is just around the corner.
Note: I made just a minor tweak to his recipe.
For the dressing:
1⁄4 cup white miso
1⁄2 cup sesame tahini
1 lemon, juiced
3⁄4 cup water
2 tsp. grated ginger
1 tsp. chopped garlic
1⁄2 tsp. chili sauce (optional)
Ground black pepper
1. Add all the ingredients in a blender and mix well. Refrigerate for up to a week.
For the salad:
12 oz. of kale, washed and chopped
1 cup shredded carrots
1⁄2 cup whole almond
1. Bring water to boil in a 2-quart pan. Blanch the kale. Drain and then set aside to cool off.
2. In a large bowl, mix the kale, carrots, and dressing to taste.
3. Separate the salad onto 4 plates, adding more dressing around the salad and whole almonds for garnish.