My F&W
quick save (...)
Kale Salad with Miso and Pistachios
© Madeleine Hill

Kale Salad with Miso and Pistachios

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • VEGETARIAN

Andrew Zimmern breaks from the standard kale salad by adding pistachios and sesame seeds for rich nuttiness and a bright, vinegary miso dressing.

  1. 1 1/2 pounds kale—stems discarded and leaves thinly sliced
  2. 3 tablespoons fresh lemon juice
  3. Kosher salt
  4. 2 tablespoons apple cider vinegar
  5. 2 tablespoons sesame seeds, lightly crushed
  6. 1 tablespoon brown miso
  7. 1 teaspoon dark brown sugar
  8. 3 tablespoons extra-virgin olive oil
  9. 2 scallions, thinly sliced
  10. 1/4 cup unsalted roasted pistachios, chopped
  1. In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.
  2. In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually whisk in the oil. Add the dressing to the kale and toss well. Scatter the scallions and pistachios on top and serve.
You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.