All Hail Kale Recipe
Kale, creamy tamarind dressing, roasted grapes, shredded manchego, garlic crisp
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Ingredients
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Salad
Dressing
Garlic Crisp
Method
Preparation of Ingredients
- 1
Prepare the Kale
Wash the kale leaves thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. Set aside in a large mixing bowl.
- 2
Roast the Grapes
Preheat the oven to 400°F (200°C). Spread the grapes on a baking sheet lined with parchment paper. Roast for 15-20 minutes until they are wrinkled and slightly caramelized. Remove from the oven and let cool.
- 3
Make the Garlic Crisp
Thinly slice the garlic cloves. In a small saucepan, heat 1 cup of olive oil over medium heat. Add the sliced garlic and cook until golden brown and crispy, about 3-5 minutes. Be cautious not to burn the garlic. Remove from heat and drain on paper towels.
Making the Dressing
- 4
Blend the Dressing Ingredients
In a blender or food processor, combine tamarind paste, Greek yogurt, olive oil, honey, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assembling the Salad
- 5
Combine Salad Ingredients
In the bowl with the kale, add the roasted grapes and shredded Manchego cheese. Drizzle the creamy tamarind dressing over the top.
- 6
Toss the Salad
Gently toss the salad until all ingredients are well-coated with the dressing. If desired, add more salt and pepper to taste.
- 7
Top with Garlic Crisp
Finish the salad by sprinkling the garlic crisp on top for added texture and flavor.