Crispy Kale Salad with Lime Dressing
By
Lynette !
@breezermom
5
This recipe uses kale two ways....as the crispy topping for the salad, and as part of the greens in the salad.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 1 1/2 Tbsp
- palm sugar or light brown sugar, packed
- 1/4 c
- fresh lime juice
- 3 Tbsp
- fish sauce
- 1 tsp
- minced garlic
- 1/2
- red thai chile or red jalapeno, seeded, thinly sliced
- 24 small
- tuscan kale leaves or other kale torn into 5" long pieces
- 1 Tbsp
- vegetable oil
- kosher salt
- freshly ground black pepper
- 3 c
- mixed tender herbs, loosely packed (such as cilantro, basil, and mint)
- 3 c
- mixed shaved vegetables (such as carrots, beets, and radishes)
- 2 c
- watercress or baby arugula
- 2 c
- thinly sliced stemmed tuscan kale leaves
- 1 c
- cucumber, thinly sliced
How to Make Crispy Kale Salad with Lime Dressing
- 1Microwave sugar and 2 tablespoons water on high in a medium microwave-safe bowl until the sugar is dissolved, about 30 seconds. Let cool. Whisk in the next 4 ingredients for the dressing. Set aside.
- 2Arrange racks in upper and lower thirds of the oven; preheat to 250°. Brush the tops o the kale leaves with oil;p 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 the baking sheets to a wire rack; let cool.
- 3Mix herbs and the remaining 4 ingredients with 6 tablespoons dressing in a large bowl; Divide salad among plates; top with crispy kale leaves and drizzle the remaining dressing over the top.
