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Wilted Kale Salad with Miso Vinaigrette
Recipe by Luke Smithson; serves 4-6; about 30 minutes to prepare.

1 Tablespoon oil
8 ounces Mushrooms, sliced (Maitake, Lobster and Oysters used in recipe)
1 teaspoon garlic, chopped
2 teaspoons shallot, chopped - onion or leek may be substituted
1/4 cup Miso Vinaigrette (See recipe, below)
8 ounces kale, shredded (like cole slaw)
1 ounce Pecorino cheese, grated
Salt and Pepper to taste
Heat oil in a sauté pan over medium high heat. Add mushrooms and sauté until nearly cooked. Season mushrooms with salt and pepper, then add garlic and shallots. Continue cooking for an additional 30 seconds. Add Miso vinaigrette and stir for another 30 seconds. Pour mushroom mixture over shredded kale and mix well. Top with grated Pecorino cheese and salt and pepper to taste.
Miso Vinaigrette
1/3 cup white wine vinegar
2 Tablespoons miso
1 clove garlic, chopped
2 teaspoons honey
1/4 cup water
1/4 cup basil
1 cup olive oil or sesame oil*

In a blender or food processor, mix all ingredients except the oil at high speed. Once the ingredients are blended into a paste, slowly drizzle in the oil. Season with salt and pepper if desired; use caution as miso can be quite salty. Olive oil will be more neutral in taste while sesame oil will impart a distinct flavor. Other vegetable oils can be substituted if desired. *Note: I used about 3/4 cup olive oil and the rest sesame oil and it worked well.