I called this “kale chips salad” because that’s what it tastes like. You achieve this by overdressing the leaves and sprinkling crunchy dukkah. The kale leaves become a dressing delivery device, and less the main feature here. Kale also needs some time to absorb seasonings and soften, so this salad should be left on the counter for 30 minutes prior to serving. This dressing is quite punchy, and the nutritional yeast binds everything together into a golden yellow, garlicky sauce ripe for other applications like steamed veggies or grains.

Serves 6

1 bunch kale

2/3 cup extra virgin olive oil (best quality)

1/4 cup apple cider vinegar

1/2 cup nutritional yeast

2 cloves garlic

2 tablespoons miso paste

1 teaspoon turmeric

3 tablespoons dukkah

Directions:

Break kale into pieces removing the thickest stalks and washing well. Allow to dry on a kitchen towel.

In a blender or mixer add olive oil, vinegar, garlic miso and nutritional yeast. Dress kale leaves and sprinkle on dukkah. Allow to stand for 30 minutes before serving.