Zabar”s Roasted Kale Salad
by Andrew Regnier, Zabar”s Executive Chef
1 large bunch of kale
1/4 cup dried cranberries
1/4 cup toasted sliced or slivered almonds
2 Tablespoons Olive Oil
2 Tablespoons Lemon juice
1 1/2 teaspoon Honey
1 clove garlic (mashed)
2 Tablespoons Tahini
1 Tablespoon Parmesan Cheese
a pinch of red pepper flakes
water to thin as needed
salt to taste
Warning: You may want to double the recipe for the dressing – it”s awesome!
Combine all dressing ingredients in a bowl and mix until completely combined. Let sit while you make the salad.
Preheat oven to 350 degrees.
Remove and discard the stems from each leaf of kale and wash leaves thoroughly. Spin dry in a salad spinner or dry completely with a dish towel. Place the leaves in a bowl and drizzle with olive oil and salt. Mix well. Use two cookie sheets or two half sheet pans, spread out the leaves so as to not bunch up.
Cook the kale in a 350 degree oven for about 8-10 minutes until the edges of the leaves start to brown. Remove and cool to room temperature.
Mix the cooked kale, cranberries, toasted almonds and dressing! That”s it!
OPTIONAL GARNISH INGREDIENTS
1/4 – 1/3 cup cubed extra firm tofu or tempeh
TERIYAKI GLAZE INGREDIENTS
1/3 cup teriyaki sauce
1 Tablespoon brown sugar
1 teaspoon sesame oil
If you like Tempeh or Tofu (we use tofu) you can cube it and toss it in a fry pan with a little teriyaki glaze until just browned. Let it cool to room temperature and add it as a gar