Crispy Kale Salad with Lime Dressing

By LRay

Crispy Kale Salad with Lime Dressing
This salad is all about the interplay of the kale and the dressing. Feel free to build up layers of flavor and texture with any of your favorite herbs and crunchy vegetables.

6 servings

Recipe by Battersby in Brooklyn, NY

Photograph by Ditte Isager

September 2012

Ingredients

• 1 1/2 tablespoons (packed) palm sugar or light brown sugar
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon minced garlic
• 1/2 red Thai chile or 1/4 red jalapeño, seeded, thinly sliced
• 24 small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil)
• 3 cups mixed shaved vegetables (such as carrots, beets, and radishes)
• 2 cups pea tendrils, watercress, or baby arugula
• 2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch)
• 1 cup thinly sliced cucumber

Preparation

Step 1

Preparation

Microwave sugar and 2 Tbsp. water on high in a medium microwave-safe bowl until sugar is dissolved, about 30 seconds. Let cool. Whisk in next 4 ingredients for dressing. Set aside.

Arrange racks in upper and lower thirds of oven; preheat to 250°. Brush tops of kale leaves with oil; season with salt and pepper. Arrange in a single layer on 2 large baking sheets. Bake, rotating sheets top to bottom halfway through, until kale is crisp, about 30 minutes. Transfer leaves from baking sheets to a wire rack; let cool.

Mix herbs and remaining 4 ingredients with 6 Tbsp. dressing in a large bowl. Divide salad among plates; top with crispy kale leaves and drizzle remaining dressing over.

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