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
Vinaigrette
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.
Serves
2.
Arugula is one of my favourites, and I'm trying to use kale more often, so this looks like a great recipe to use them both!
ReplyDeleteThis sounds wonderful.
ReplyDeleteA beautiful green salad! Delicious!
ReplyDelete