ROASTED KALE & ARUGULA SALAD WITH TANGY ASIAN VINAIGRETTE
½ lb kale leaves (about 1lb if purchasing them on the full stem)
3 TBL extra-virgin olive oil
¼ TSP ground black pepper
¼ TSP kosher salt
half of a medium parsnip, cut into a small dice
half of a spicy red pepper (optional), seeded with membrane removed
small handful of baby arugula
6 TBL extra-virgin olive oil
3 TBL rice vinegar
2 TSP light soy sauce
3 TSP sugar
1 TSP toasted sesame oil
2 TSP honey
dash kosher salt
dash ground black pepper
Preheat oven to 400 degrees. Roughly chop kale leaves into 2-3 inch pieces. In a large bowl, evenly mix kale, olive oil, kosher salt and black pepper. Spread the kale out in one layer in 2 large baking sheets/pan. Roast kale until its crispy and dark around the edges of the leaves, about 15 minutes. Set cook kale aside.
To make vinaigrette, combine the olive oil, vinegar, soy sauce, sugar, sesame oil and honey in a bowl. Whisk until thick and emulsified. Salt and pepper to taste.
Add parsnip, red pepper and arugula in vinaigrette bowl. Toss until completely coated. Set aside.
As you are serving salad lightly toss the cooked kale with the vinaigrette mixture. NOTE: Do not do this step ahead. The vinaigrette will moisten the kale and you will lose the crispy texture. On that note, don’t over mix the kale and vinaigrette – as to not over saturate the crisp kale with liquid.