Equipment
Ingredients
Roasted Tomatoes
- 300 g cherry tomatoes, whole, washed and dried
- 15 ml extra virgin olive oil
- 2 g kosher salt
Ginger-Miso-Tahini Dressing
- 45 g tahini, well stirred
- 30 g white miso paste
- 10 g fresh ginger, peeled and finely grated
- 10 g serrano pepper, seeded and finely minced
- 15 ml rice vinegar
- 10 ml maple syrup
- 30 ml warm water
Salad Base and Garnish
- 250 g lacinato kale, stems removed, leaves torn into bite-sized pieces
- 10 ml extra virgin olive oil
- 30 g unsweetened coconut flakes, large shavings
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper.
Place the cherry tomatoes on the prepared baking sheet. Drizzle with 15ml of olive oil and sprinkle with kosher salt. Toss to coat evenly. Roast in the oven for 15 to 20 minutes, or until the tomatoes are blistered and beginning to burst.
Place a large dry skillet over medium-low heat. Add the coconut flakes and toast, stirring frequently, until they turn light golden brown and fragrant, about 3 to 4 minutes. Immediately transfer to a small bowl to cool and prevent burning.
In a small mixing bowl, whisk together the tahini, white miso paste, grated ginger, minced serrano pepper, rice vinegar, and maple syrup. The mixture will likely seize and thicken. Gradually whisk in the warm water until the dressing reaches a smooth, pourable consistency.
Return the large skillet to medium heat and add the remaining 10ml of olive oil. Add the torn kale leaves and gently toss for 2 to 3 minutes until the kale is just wilted, vibrant green, and warm. Do not overcook; it should retain some texture.
Transfer the warm, wilted kale to a large serving bowl. Add the hot blistered tomatoes along with any of their roasted juices. Drizzle generously with the ginger-miso-tahini dressing and toss gently to coat the leaves. Top with the toasted coconut flakes and serve immediately.
Chef's Notes
- Lacinato kale, also known as Tuscan or dinosaur kale, is preferred here for its tender texture and slightly sweeter flavor profile compared to curly kale.
- When mincing the serrano pepper, removing the ribs and seeds will impart a mild, fruity chili flavor. Keep the seeds if you prefer a spicier dressing.
- The residual heat from the roasted tomatoes will continue to wilt the kale once tossed. Serve the salad immediately to enjoy the contrast between the warm vegetables and the crunchy coconut.
- Miso pastes vary greatly in salt content. Taste your dressing before adding any additional salt to the salad, as the tahini and miso provide a strong savory base.
Storage
Refrigerator: 2 days — Store the dressing and toasted coconut separately from the kale and tomatoes to preserve texture.
