Crispy Creamy Kale Salad
Serves 8
Ingredients
Crispy Kale Topping
3½ ounces Lacinato kale, stemmed and cut into 2-inch pieces
2 tablespoons vegetable oil
4 teaspoons sesame seeds, toasted
½ teaspoon kosher salt
¼ teaspoon sugar
¼ teaspoon cayenne pepper
Salad
5 ounces Lacinato kale, stemmed and cut into 2-inch pieces
¾ cup plus ¼ cup sliced almonds, toasted, divided
1½ cups fresh parsley leaves
¼ cup plus 2 tablespoons water
¼ cup vegetable oil
¼ cup grated Pecorino Romano cheese
3 tablespoons lemon juice
2 teaspoons fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon sugar
pepper
Instructions
For the Crispy Kale Topping:
Adjust oven rack to middle position and heat oven to 275 degrees F/ 135 degrees C. Line rimmed baking sheet with parchment paper.
Wash kale and spin dry in salad spinner in 2 batches. Pat kale thoroughly dry with paper towels.
Toss kale and oil in medium bowl until kale is well coated, about 30 seconds. Spread kale evenly on prepared baking sheet. Wipe bowl clean with paper towels.
Bake kale until dry, crispy, and translucent, 30 to 40 minutes, turning leaves halfway through baking. Carefully remove kale and return it to bowl, leaving excess oil on baking sheet.
Thoroughly combine sesame seeds, salt, sugar, and cayenne in small bowl. Gently toss crispy kale and sesame seed mixture until evenly coated and kale is broken into ½- to 1-inch pieces.
For the Salad:
Gently knead and squeeze other kale until leaves are slightly wilted, about 15 seconds. Wash kale and spin dry in salad spinner in multiple batches. Pat kale thoroughly dry with paper towels. Combine kale and ¾ cup almonds in large bowl.
Process parsley, water, oil, Pecorino, ¼ cup almonds, lemon juice, thyme, salt, and sugar in blender on high speed until smooth and creamy, about 2 minutes, scraping down sides of blender jar halfway through processing.
Transfer ¾ cup dressing to bowl with kale mixture; toss until kale is well coated. Season with salt and pepper to taste. Divide salad among shallow bowls or plates, sprinkle with crispy kale topping, and drizzle with remaining dressing. Serve.