Kale is still frequently on the menu at my house, and this Kale Salad with Miso-Lemon Vinaigrette is my latest creation.
Made with miso, lemon juice, honey, sesame oil, rice wine vinegar, olive oil, salt and pepper, this Miso-Lemon Vinaigrette is simple to prepare, but still packed with flavor. It’s salty. It’s tart. It’s bright. And it’ll make you go “Oh my!” after just one taste. I’ve paired this bold dressing with an equally full-flavored green: kale. Prepared like my Raw Kale Salad, the chopped kale gets tossed with several spoonfuls of vinaigrette, then sits for a short while until tender. A final sprinkling of chopped, roasted pistachios and flaky sea salt add crunch and contrast.
Miso-Lemon Vinaigrette has become one of our weekly standards, because it pairs so well with many other things. The sauce is on the thinner side, so it packs a big flavor punch without adding too much heft. I like to drizzle it on all sorts of salads, roasted vegetables and seafood. Bonus! The vinaigrette is made with mainly fridge and pantry staples. You can keep most ingredients on hand, and then pick up fresh lemons as needed. Continue reading for the recipe.
For this recipe, you’ll want to use white (shiro) or yellow (shinshu) miso. These two miso varieties are more on the mild side, and they’ll lend an earthy, saltiness to the vinaigrette. In particular, I used white miso here (pictured above). I’ve always got a big package of white miso sitting in the fridge. It’s so versatile! Use it for sauces, soups, appetizers, roasted vegetables or chicken. Miso keeps forever in the fridge too.
I’ve used lacinato kale here, but any kale variety would work well. Just make sure the leaves are firm and without spots, tears and holes. If your kale has gone limp in the fridge, rinse with cold water and wrap in a paper towel. Let the kale sit in the fridge overnight, and it should spring back to life.
- For the Miso-Lemon Vinaigrette:
- 2 tablespoons white (shiro) miso
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- For the Kale Salad:
- 2 bunches lacinato (dino, black) kale, stems discarded and leaves chopped into bite-sized pieces
- 1/4 cup unsalted, roasted pistachios, chopped
- Flaky sea salt
- Add miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with kosher salt and black pepper.
- Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender. Transfer any unused vinaigrette into a clean container, and store in the fridge.
- To serve, divide dressed greens between 4 salad plates, and top with chopped pistachios and a sprinkling of flaky sea salt. Enjoy immediately!
Here are some other healthy salad recipes on Kitchen Konfidence: