Tempura Kale Salad With Shiitake Mushrooms Raisins And Almonds Recipes

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TEMPURA KALE SALAD WITH SHIITAKE MUSHROOMS, RAISINS, AND ALMONDS

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the whole kale bunch-stems and all.

Provided by Katherine Sacks

Categories     Salad     Kale     Fry     Almond     Mushroom     #WasteLess     Raisin     Vegetarian     Wheat/Gluten-Free     No Meat, No Problem

Yield Serves 4

Number Of Ingredients 16



Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds image

Steps:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then coarsely chop; set aside.
  • Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
  • Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.
  • Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.
  • Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.
  • Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.
  • Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.
  • Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.
  • Do Ahead
  • Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.

3/4 cup almonds
7 tablespoons vegetable oil, divided
4 cups shiitake mushrooms (about 9 ounces), stemmed, quartered
1 teaspoon kosher salt, divided, plus more
Canola oil (for frying; about 2 quarts)
2 bunches Tuscan kale (about 1 3/4 pounds), stems removed and cut lengthwise into 1" pieces, leaves reserved
3/4 cup cold sparkling water
1/2 cup plus 2 tablespoons rice flour, divided
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons white miso
1 tablespoon toasted sesame oil
1/8 teaspoon white pepper, plus more
1/2 cup golden raisins, divided
Special Equipment
A deep-fry thermometer

RAW SHIITAKE KALE SALAD

The other night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman's chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well). http://www.elanaspantry.com/raw-kale-shiitake-salad/

Provided by Elanas Pantry

Categories     Vegan

Time 10m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 7



Raw Shiitake Kale Salad image

Steps:

  • In a large bowl, combine kale and olive oil.
  • Massage the kale for a couple of minutes until it looks slightly wilted.
  • Add mushrooms, vinegar and sesame oil.
  • Sprinkle with salt and sesame seeds.
  • Serve.

Nutrition Facts : Calories 137.2, Fat 10.5, SaturatedFat 1.4, Sodium 70.8, Carbohydrate 9.7, Fiber 2.6, Sugar 0.7, Protein 3.6

4 -6 cups kale, chopped
2 tablespoons olive oil
6 shiitake mushrooms, thinly sliced
2 teaspoons ume plum vinegar
1 dash sesame oil
1 dash celtic sea salt
2 tablespoons sesame seeds, toasted

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