Tempura Kale Salad With Shiitake Mushrooms, Raisins, And Almonds
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
53
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Almond7 tbsps
Vegetable Oil (divided)3 cup
Sparkling Water (cold)1 cup
Rice Vinegar2 tbsps
Honey2 tbsps
White Miso1 tbsp
Toasted Sesame Oil1 tsp
White Pepper (plus more)1 cup
Golden Raisins (divided)Directions:
1
Preheat oven to 350°F
2
Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes
3
Let cool, then coarsely chop; set aside
4
Meanwhile, heat 1 Tbsp
5
Vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute
6
Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes
7
Season with 1/4 teaspoon salt and transfer to a plate; set aside
8
Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer
9
Heat oil over medium-high until thermometer registers 350°F
10
Meanwhile, cut 3 cups kale leaves into 1" pieces
11
Thinly slice remaining leaves and set aside separately
12
Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp
13
Salt with a fork in a medium bowl
14
Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp
15
Rice flour in another medium bowl
16
Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely
17
Working in batches, fry battered kale until golden, about 2 minutes per batch
18
Transfer to paper towels and season with salt
19
Blend vinegar, honey, miso, sesame oil, 1/8 tsp
20
White pepper, 3/4 cup kale stems, and remaining 6 Tbsp
21
Vegetable oil in a blender until smooth
22
Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl
23
Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine
24
Season with salt and white pepper to taste
25
Transfer to a platter, then top with remaining raisins, almonds, and tempura kale
26
Drizzle with remaining dressing
27
Preheat oven to 350°F
28
Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes
29
Let cool, then coarsely chop; set aside
30
Meanwhile, heat 1 Tbsp
31
Vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute
32
Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes
33
Season with 1/4 teaspoon salt and transfer to a plate; set aside
34
Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer
35
Heat oil over medium-high until thermometer registers 350°F
36
Meanwhile, cut 3 cups kale leaves into 1" pieces
37
Thinly slice remaining leaves and set aside separately
38
Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp
39
Salt with a fork in a medium bowl
40
Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp
41
Rice flour in another medium bowl
42
Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely
43
Working in batches, fry battered kale until golden, about 2 minutes per batch
44
Transfer to paper towels and season with salt
45
Blend vinegar, honey, miso, sesame oil, 1/8 tsp
46
White pepper, 3/4 cup kale stems, and remaining 6 Tbsp
47
Vegetable oil in a blender until smooth
48
Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl
49
Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine
50
Season with salt and white pepper to taste
51
Transfer to a platter, then top with remaining raisins, almonds, and tempura kale
52
Drizzle with remaining dressing
53
Do Ahead Dressing can be made 1 day ahead; cover and chill
54
Kale can be prepped 1 day ahead; store in airtight containers and chill
55
Dressing can be made 1 day ahead; cover and chill
56
Kale can be prepped 1 day ahead; store in airtight containers and chill