Even though I’m proud of the boring (and scary?) fact that we have survived 10+ days on one grocery trip, I have been so excited to get more kale in the fridge so I could eat this salad again. So zingy and sweet with miso humming along underneath—it has my favorite flavors! I discovered this recipe from Tim at Lottie + Doof, who wrote about for kale chips.
When I was in the process of making the kale chips, I fell in love with the dressing on the fresh kale. So I skipped the chips part the next few times. Sold. Winner. Dinner.
Even though this looks a little bit like a “massaged kale ” recipe, the type where you rub the dressing into the salad and it tastes better every day from then on, I actually think this tastes best in the first 4-12 hours. I didn’t love it as much 24 hours later.
Sesame Miso Kale Dressing ( from A Modern Way to Eat by Anna Jones.)
- one bunch kale
- 1 teaspoon miso paste*
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- juice of 1 lime
- 3 tablespoons sesame seeds
Chop up your kale as finely as you have time to; bite size pieces is best. Pour all the dressing ingredients in a bottle, screw on the lid, and shake them up. Pour and toss with your hands.
* If you are in Massachusetts, or have a Whole Foods, you might be able to buy the delicious local South River Miso miso.