There’s nothing healthier than kale that tastes this good. I’ve always been a fan of Asian salad dressing and thought it would be fantastic on kale. I also saw some orange beets in the grocery store and added them for flavor and texture.
Makes 2 salads
2 tablespoons rice wine vinegar
1 tablespoon water
1 tablespoon yellow miso paste
1 ½ tablespoons honey
4 teaspoons vegetable or canola oil
½ teaspoon sesame oil
2 teaspoons soy sauce
½ teaspoon finely chopped fresh ginger
1/8 teaspoon black pepper
1 tablespoon vegetable or canola oil
4 cloves garlic, whole but peeled
4 small orange or red beets, peeled, finely sliced, about 1 cup
1 ¼ cups finely sliced shiitake mushrooms, stems removed
2 ½ oz. finely chiffonade Tuscan or Lacinato Kale, about 4 cups, middle stem removed
To make the miso dressing, whisk the vinegar, water, miso paste, honey, oil, soy sauce, ginger and black pepper together in a small bowl. Set aside.
Heat a medium sized saute pan to low-medium heat. Add the oil and whole garlic cloves. Saute for about 3-4 minutes or until the garlic starts to brown. Add the beets and saute for about 3 minutes. Add the shiitakes and saute for about 3 minutes or until they are cooked through. Remove the garlic cloves if you don’t want to eat them. Add the kale and saute for 1 minute. Turn the heat off and drizzle desired amount of dressing over and mix. The dressing is very light. If you like heavy dressing, you might want to double the recipe. Serve warm.