Crispy & Creamy Kale Salad
Why This Recipe Works
by Tim Chin
For better or for worse, it seems like kale salad will never go out of style. It’s healthy, it’s green, and it fits squarely into every brunch-going, Instagram-posting, farm-to-table-loving millennial’s diet. But from a culinary perspective, there isn’t much to write home about kale: It’s often bitter and can be tough to chew on. Here we wanted to offer our own take on kale salad that both addresses these shortcomings and highlights differences in texture.
I love furikake—a crunchy Japanese seasoning of chopped dried seaweed, sesame seeds, bonito flakes, salt, and sugar—and I put it on everything. Here I take inspiration from furikake to make a seasoned crispy kale topping for the kale salad. That’s right; I’m talking about kale on top of kale. I also use almonds in two ways: I blend some into a bright herb-and-lemon dressing to provide creamy richness without dairy or eggs, and I use more sliced almonds for crunch in the salad. Altogether it’s a simple but texturally interesting salad—one that might win over any would-be kale haters out there.