I moved from Toronto to NYC this past Saturday. My husband got a new job here that he is very excited about. I left behind my pride and joy- my dog Lilly, family, friends, and my stocked kitchen! I’m basically starting from scratch here. Next trip to Toronto I am bringing back my spices, superfood powders, Vitamix, and food processor… all very important to my well being…and maybe my family dog who is vital to my well being : (
I do miss my Toronto go- to stores, but grocery shopping in New York has been really fun. There is so much variety of innovative organic, vegan, gluten free products. I’m also really close to Eataly, which has great produce. They have beautiful lettuces such as heritage gem lettuces, variegated radicchio, and containers of just mizuna lettuce. A few things I’ve never seen in Toronto. They also had baby corn in the husk and fresh chickpeas. I was definitely inspired.
Lately I’ve been eating a lot of salad, which has surprisingly become a new habit. I’ve been eating particularly healthy these days and my body continuously craves something fresh and green. This recipe for ‘Spring Salad with Crispy Kale + Miso Vinaigrette’ is great because it’s light and refreshing but the crispy kale adds that crunch that we all crave when enjoying a salad. Can kale chips be the new crouton?
I love this salad because the vinaigrette can be made in less than a minute. Feel free to adapt this recipe to your own taste. You can add any vegetables you like such as shaved carrots, beets, or zucchini. You can also add protein packed ingredients such as tofu or tempeh to make it an entrée salad- you may want to change the serving size to 2 or 1…
- 1 head purple curly kale, washed, stemmed, and torn into bite size pieces
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 romaine heart, sliced 1/2" thin
- 2 persian or baby cucumbers thinly sliced
- 3 purple radishes, thinly sliced
- 1 cup kale or cabbage micro-greens, plus extra for garnish
- 2 tbsp golden raisins
- 1 tbsp organic white miso
- 2 tbsp freshly squeezed lemon juice
- 1 tsp raw honey
- 1/4 cup extra virgin olive oil
Preheat oven to 400°F. Dress the kale in olive oil and sprinkle with salt. Arrange in a single later on a baking tray. Bake until crispy about 15 minutes.
Make the dressing, whisk together all of the ingredients.
For the salad, combine all of the salad ingredients but the crispy kale. Toss with enough dressing to lightly coat the salad greens. Gently mix in the kale.
Divide amongst 4 plates and garnish with more micro-greens. Serve immediately.