Made this recipe last week. Yum. It’s from Battersby restaurant in Brooklyn. It uses kale two ways – crisped and raw. Pea tendrils are available at local farmers markets when in season.
Ingredients:
1 1/2 tablespoons (packed) palm sugar or light brown sugar 1/4 cup fresh lime juice 3 tablespoons fish sauce (such as nam pla or nuoc nam) 1 teaspoon minced garlic 1/2 red Thai chile or 1/4 red jalapeño, seeded, thinly sliced 1 bunch kale, trimmed 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil) 3 cups mixed shaved vegetables (such as carrots, beets, and radishes) 2 cups pea tendrils, watercress, or baby arugula 2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch) 1 cup thinly sliced cucumber
Preparation:
Microwave sugar and 2 Tbsp. water on high in a medium microwave-safe bowl until sugar is dissolved, about 30 seconds. Let cool. Whisk in next 4 ingredients for dressing. Set aside.
Arrange racks in upper and lower thirds of oven; preheat to 250°. Brush tops of kale leaves with oil; season with salt and pepper. Arrange in a single layer on 2 large baking sheets. Bake, rotating sheets top to bottom halfway through, until kale is crisp, about 30 minutes. Transfer leaves from baking sheets to a wire rack; let cool.
Mix herbs and remaining 4 ingredients with 6 Tbsp. dressing in a large bowl. Divide salad among plates; top with crispy kale leaves and drizzle remaining dressing over.