8 Servings

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there’s extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but oranges and tangerines also work.

Ingredients

  • 4 bunches Tuscan kale (1½ lb.), ribs and stems removed

  • 2 Tbsp. plus ½ cup grapeseed or vegetable oil

  • Kosher salt

  • ⅓ cup fresh lemon juice

  • 3 Tbsp. low-sodium soy sauce or tamari

  • 3 Tbsp. tahini

  • 2 tsp. honey

  • 2 tsp. toasted sesame oil

  • 2 tsp. finely grated peeled ginger

  • 1 small garlic clove, finely grated

  • 1 medium shallot, thinly sliced

  • 1 small red or green Thai or serrano chile, thinly sliced

  • 1½ cups unsweetened coconut flakes

  • 2 medium grapefruits

  • ¾ cup cilantro leaves with tender stems or mint leaves, torn if large

Recipe Preparation

  • Preheat oven to 375°. Divide half of kale between 2 parchment-lined baking sheets. Drizzle each with 1 Tbsp. grapeseed oil, season with salt, and toss to coat. Spread out in a single layer and bake until crisp and lightly browned in spots, 8–10 minutes. Set kale chips aside.

  • Meanwhile, whisk lemon juice, soy sauce, tahini, honey, sesame oil, ginger, garlic, and remaining ½ cup grapeseed oil in a large bowl. Mix in shallot and chile, season dressing lightly with salt, and let sit at least 5 minutes.

  • Toast coconut in a dry medium skillet over medium heat, tossing once or twice, until most flakes are golden, about 5 minutes. Transfer to a small bowl.

  • Using a paring knife, remove peel and white pith from grapefruits. Slice however you want, working to avoid cores.

  • Tear remaining raw kale into bite-size pieces and add to bowl with dressing. Season with more salt and give kale a good scrunch to soften. Add grapefruit, coconut, cilantro, and reserved kale chips and gently toss to combine.

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