Tempura Kale Salad With Shiitake Mushrooms Raisins And Almonds Recipes

TEMPURA KALE SALAD WITH SHIITAKE MUSHROOMS, RAISINS, AND ALMONDS

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

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

Ingredients

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

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.

RAW SHIITAKE KALE SALAD

Raw Shiitake Kale Salad image

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

Ingredients

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

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

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