Grilled Summer Salad Recipe

Prep kale and radish

Wash and dry the kale thoroughly. Remove tough stems and tear leaves into bite-size pieces (about 1"–2"). Place kale in a large bowl and lightly toss with 1 tablespoon olive oil and 1/2 teaspoon kosher salt; set aside to marinate while you prepare other components. Thinly shave radishes and refrigerate in cold water briefly if you want extra crispness, then drain and pat dry.

Prep tomatoes

Rinse tomatoes and leave whole if small or halved if slightly larger. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Set aside.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the turnip wedges and toss to coat, cooking until edges begin to color, about 4–5 minutes.

Pour in 1 cup stock and add the thyme. Bring to a simmer, reduce heat to medium-low, cover, and braise until turnips are tender when pierced with a knife, 10–12 minutes. Uncover and increase heat to reduce any remaining liquid until it lightly glazes the turnips, about 2–3 minutes. Adjust seasoning with salt and pepper. Keep warm.

Heat a grill or heavy grill pan over high heat until very hot (about 5 minutes). Brush kale leaves lightly (if still dry) with 1 tablespoon olive oil. Working in batches, place kale on the grill or grill pan in single layers and char quickly — press down with tongs for even contact — until edges are blistered and slightly crisp, about 30–45 seconds per side. Transfer to a plate and let cool briefly.

Place the prepared tomatoes on the grill or grill pan and blister until the skins are blackened and starting to burst, about 2–4 minutes, turning once. Remove and let cool slightly. Keep warm with braised turnips.

Place raspberries in a blender or food processor and pulse until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds (press with a spoon).

Whisk the strained raspberry purée with the white miso paste, rice wine vinegar, Dijon mustard, honey and lemon juice until combined. Slowly drizzle in the 6 tablespoons extra-virgin olive oil while whisking constantly to emulsify. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or sweetness as needed (add up to 1 tsp more honey or 1 tsp more vinegar).

In the large bowl with the marinated kale, add the blistered tomatoes, braised turnips, and shaved radishes. Pour about two-thirds of the raspberry miso vinaigrette over the salad (reserve the rest for serving) and toss gently but thoroughly so the kale softens and all components are coated. Let sit 2–3 minutes to allow flavors to meld and kale to soften slightly.

Taste and add additional dressing if desired. Transfer salad to a serving platter or individual plates. Sprinkle with the toasted almonds, shave Grana Padano over the top, and finish with a small pinch of lemon zest if using.

Serve immediately while tomatoes and turnips are still slightly warm; pass remaining dressing at the table.