Tuscan Kale Salad with Miso Lime Dressing

Now that we are fully into Fall weather, even here on the northern California coast, I find myself craving heartier salad greens, specifically Tuscan kale, also known as black kale. 

For me, black kale is tastier and has just that much more juice to its leaves than curly kale and is great for Asian style dressing such as the miso lime soy dressing used here. 

At this time of year, shredding in some root vegetables such as turnips, carrots, or radishes of any sort is always a good choice. Even adding some shredded apple would be fun!

This dressing will taste strong on its own, but I find that it melds well with the shredded veggies which mellow out its sharpness, and its acid really tames the bitterness of the kale.

Tuscan Kale Salad with Miso Lime Dressing
(Serves 2)

1 bunch black kale, de-stemmed
1/2 medium carrot, shredded on large holes
1/2 medium purple turnip, ends trimmed, shredded on large holes
1-2 red radishes, shredded on large holes

Dressing
2 tablespoons white (light brown) miso
juice from 2 limes
1-2 teaspoons soy sauce, to taste
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1/2 teaspoon powdered ginger
pinch red pepper flakes (optional)

1 teaspoon salad oil (I used olive)

Combine all of the dressing ingredients and mix well with a fork or small whisk. It should be nearly as thick as a thin ranch dressing. Taste for seasoning; it will be tart but full of umami. I prefer it with more soy sauce, but that's up to you.

Roll the kale leaves into a tight log and slice them in ribbons; then slice lengthwise through the ribbons to make the pieces no more than an inch. Toss with the rest of the vegetables and then toss well with the dressing. The acids in the dressing will break the kale down pretty quickly, so you can eat it right away or allow it to wilt a few minutes before eating. 

Hugs!