Ingredients for Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

• 100g almonds

• 110 ml d'huile végétale, divisé

• 250g shiitake mushrooms, stemmed, quartered

• 1 cuillère à café de sel kasher, divisé, plus encore

• Rapeseed oil (for frying about 1.9L )

• 2 bunches Tuscan kale (about 800g), stems removed and cut lengthwise into 1" pieces, leaves reserved

• 3/4 cup cold sparkling water

• 80g plus 2 tablespoons rice flour, divided

• 60 ml de vinaigre de riz

• 2 cuillères à soupe de miel végétalien

• 2 cuillères à soupe de miso blanc

• 1 cuillère à soupe d'huile de sésame grillée

• 1/8 teaspoons white pepper, plus more

• 80g golden raisins, divided

• Un thermomètre pour friture

Preheat oven to 177°C. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

Meanwhile, heat 1 tablespoon vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoons salt and transfer to a plate; set aside.

Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 177°C.

Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.

Combine sparkling water, 120ml rice flour, and 3/4 teaspoons salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 tablespoons rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.

Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.

Blend vinegar, honey, miso, sesame oil, 1/8 teaspoons white pepper, 3/4 cup kale stems, and remaining 90ml vegetable oil in a blender until smooth.

Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.

Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.