Raw Kale Salad with Miso Sesame Dressing, Raisins, & Sweet Potato Croutons

1 bunch kale leaves, tough center stems removed, washed well, dried and torn into pieces
1/2 cup raisins, plumped in very hot water for 5-7 minutes. Discard water or use it to make the dressing.
Extra virgin olive oil
Kosher salt & freshly ground black pepper

1/4 cup white or chickpea miso
Scant 1/4 cup agave nectar
1/4 cup tahini
1 1/2 tbsp. tamari
Thumb-sized piece of fresh ginger root, washed, peeled, and cut into chunks roughly 1/2” in size
1/2 cup water
Place dressing ingredients in a blender and blend until smooth.
Sweet Potato Croutons
1 sweet potato, washed, peeled, and shaved very thin with a mandolin into rounds or with a vegetable peeler into long ribbons
Neutrally-flavored oil, such as vegetable or canola
Kosher salt, for seasoning
Sugar, for seasoning
Preheat oven to 200ºF with a rack in the center position. Toss shaved sweet potatoes gently, but quickly, with just enough oil to coat each piece in a very thin layer. Arrange in a single layer on a baking sheet lined with parchment paper. Sprinkle evenly with a little bit of kosher salt, and then with a little bit of sugar. Place in the oven and dehydrate. Check after 30 minutes. If there is still some give and flexibility to the sweet potatoes, let it go for another 30 minutes. You are looking for the potatoes to curl up slightly and have the texture and crunch of a potato chip. It will take anywhere from 45 minutes to 2 hours, depending on how much oil was used and depending how thick they were shaved. It’s a good idea to rotate the tray a few times during dehydrating. When done, allow to cool enough to handle, and taste for seasoning. These will store in an airtight container for about 2 weeks.
Assemble salad
Place kale leaves in a large bowl. Drizzle with just enough olive oil to give the leaves an even coating. Toss with clean hands, sort of “massaging” the oil into each leaf. This will help to soften them slightly so they are more pleasurable to eat.
Add plumped raisins and enough miso dressing to coat all of the leaves in a thin layer. Sprinkle with the crispy sweet potatoes. Serve immediately. Serves 4 to 6.
Kale Salad


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