Wednesday, November 7, 2012

Crispy Kale Salad

Crispy Kale Salad

Well, apparently the baby didn't get the memo, or maybe she just doesn't have a calendar handy, but the official due date is here! I am totally unconcerned, since about 50% of pregnancies go past their "due" date, but I am getting very eager to meet this little girl, and have started doing everything that I can to encourage her! I'm trying to incorporate daily long walks and a fair amount of spicy food (even though I have to keep the Tums close).  Enter a crispy salad with a hit of Thai chile in the dressing.

Crispy Kale Salad

This past weekend, my friend Meg and I went to a tour/dyeing demonstration/mill ends sale at Lorna's Laces, a locally-owned hand-dyed yarn company. I've been falling more and more in love with knitting ever since last winter when I got inspired to knit a sweater... even though I didn't know how to knit yet. I threw myself into the deep end on that project, and ever since I have felt like nothing could possibly be beyond my reach, if I want it. That said, I've been finding immense satisfaction from smaller projects lately; finished Christmas gifts are just flying off my needles!

Crispy Kale Salad

Crispy Kale Salad

If you're new to the wonderful world of kale, try this Roasted Kale and Coconut Salad too; it will blow your mind.

1 large bunch lacinato (Tuscan) kale
2 carrots
1 large radish
1 cucumber
2 cups chopped bokchoy
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro, optional

for the dressing:
1 tablespoon brown sugar
1 tablespoon water
juice of two limes
1 Thai chile, seeds removed, minced
1 tablespoon fish sauce
1/2 teaspoon minced garlic

Preheat the oven to 250 degrees. Remove the ribs from the kale, and tear half into large pieces (about 5 inches). Arrange the pieces on a large baking sheet, coat with cooking spray, and sprinkle with salt and pepper. Bake for 30 minutes, until crispy. Cool completely.

Use a mandoline or a very sharp knife to cut the carrots, radish, and cucumber into thin wafers, and chop the remaining kale into thin strips. Place vegetables and herbs in a large bowl and prepare the dressing. Combine the brown sugar and water in a small bowl and microwave for 30-60 seconds, then stir to dissolve completely. Add remaining 4 dressing ingredients and stir to combine. Add about 2/3 of dressing to the salad and toss. Arrange salad on plates, top with crispy kale, and drizzle remaining dressing over. Serve!


  1. What?!? She's not here yet? Looks like acupuncture is becoming an increasingly more attractive option. I've only ever eaten cooked kale...might have to (wo)man-up and try it raw.

  2. This looks amazing!! You take such pretty pictures :)

    I'm thinking I might need to go on a hunt and find kale. I just bought a whole thing of fresh cranberries because of your muffin post. Rob apparently doesn't like cranberries and I just don't care. I am going to make everything with them!

    Come on, baby girl! We all want to meet you!

    We're going to Sister Arts tonight if you are still baby free and looking to get out of the house :) XOXO take care of yourself!