We made a kale salad. And we're not gonna sit here and defend it.
Say what you will about the ubiquity of kale salad on every trendy restaurant menu—doesn't faze us. You'll just be missing out on these fried lacinato leaves.
Oh, did that get your attention? We fried some kale and Brussels sprouts leaves to put in this salad. Know what else is in it? Julienned kohlrabi, some scallions, mint, cilantro, and Thai basil. BOOM.
You're all ears now, huh? Well get this. The dressing? It's garlicky and lime-y, with a hit of fish sauce and some kick from Thai chilies.
True, some kale salads are half-assed and deserving of a proper eye-roll. But this isn't one of them. This Asian-inspired recipe comes from Battersby in Brooklyn, and it hits all the right notes—it's savoury, sweet, spicy, and crunchy.
Just when you thought you'd written off kale once and for all … It's time to get back on board.