3bunchesTuscan kalestemmed and cut into 1” pieces, divided
4tbspolive oil
2tspkosher salt
1tspblack pepper
Instructions
Prep salad toppings
Sauté the Mushrooms
Toast almonds in pre-heated 350°F oven for 4-5 minutes. Cool and chop.
Heat a sauté pan with the olive oil. Add the mushrooms, sprinkle with salt and cook until tender, and set aside with the almonds and raisins.
Make the vinaigrette
In a mixing bowl, whisk together the vinegar, honey, white miso and sesame oil.
Make the salad
Preheat oven to 400°F oven.
Toss half the kale in a large mixing bowl, toss with olive oil.
Spread kale in an even layer across two sheet pans.
Sprinkle with salt and pepper. Bake kale in oven for 10-15
minutes or until crispy. Remove from oven. Cool 5 minutes before adding to salad.
Assemble the salad
In a mixing bowl, add the remaining raw kale and mushrooms, toss with ¾ of the
vinaigrette, salt and pepper. Add ½ the raisins, almonds and fried kale. Toss and put on a platter. Garnish with
remaining kale, raisins and almonds, drizzle with the leftover vinaigrette. Serve immediately.
Keyword salad
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