Warm Kale, Coconut and Tomato Salad

Name: Warm Kale, Coconut and Tomato Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 12 ounces cherry tomatoes, approximately 1 pint basket; 3 to 4 tablespoons extra-virgin olive oil; Kosher salt and freshly cracked black pepper to taste; 2 to 3 limes, well scrubbed if waxed; 12 ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces; 1/4 cup unsweetened dehydrated shaved coconut; 1 tablespoon soy sauce; 1 inch fresh ginger root, peeled and grated, approximately 1 tablespoon; 1 tablespoon white miso paste; 1 tablespoon tahini; 1 tablespoon honey; 1 red serrano or jalapeño pepper, finely chopped

Recipe from Anna Jones

Adapted by Sam Sifton

Warm Kale, Coconut and Tomato Salad — Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Rating: 4(685)
Comments: Read comments

This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own. It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut. The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl. —Sam Sifton

Featured in: Grace in a Salad

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Ingredients

Yield:4 servings

12ounces cherry tomatoes, approximately 1 pint basket
3 to 4tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
2 to 3limes, well scrubbed if waxed
12ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces
¼cup unsweetened dehydrated shaved coconut
1tablespoon soy sauce
1inch fresh ginger root, peeled and grated, approximately 1 tablespoon
1tablespoon white miso paste
1tablespoon tahini
1tablespoon honey
1red serrano or jalapeño pepper, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425. Rinse the tomatoes well, dry with paper towels and cut them in half, then place on a sheet pan. Dress with 1 to 2 tablespoons of olive oil, salt, pepper, the zest of 2 limes and the juice of 1 of them. Roast the tomatoes until just blistered and beginning to take on color, approximately 15 to 20 minutes.
Step 2
Meanwhile, mix together the kale, coconut shavings and soy sauce, and place on another sheet pan. Roast these in the oven next to or below the tomatoes for approximately 5 to 10 minutes, or until the kale has begun to crisp at its edges.
Step 3
Make the dressing in a small bowl, combining the grated ginger root, the miso, the tahini, the honey, the pepper, the juice of the second lime and the remaining olive oil. Adjust seasonings to your liking – you may wish to increase the amount of lime juice with a third lime, to thin the dressing.
Step 4
Put the tomatoes and kale into a large serving bowl, and drizzle the dressing over the top, a few tablespoons at a time; you may not need all the dressing if the tomatoes are particularly juicy. Serve warm.

Ratings

4 out of 5

685 user ratings

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Comments

Elisabeth P7 years ago

To cut a lot of cherry tomatoes all at once, put them between 2 flat plates about the same size, and while pressing down the top plate slightly saw through them with a serrated knife (bread knife works well). Roast them cut side up. They don't come out perfectly in half, but who cares?

Beth7 years ago

Very tasty and easy to make. I roasted the tomatoes and the kale each at 400 F for 10 min at the same time - the kale pan under the tomatoes on the bottom rack. Both turned out perfect. I added about 1 tbsp olive oil to the kale mixture before roasting. Very nice contrasting textures and flavors - soft and sweet tomatoes, savory and crunchy kale with wonderful roasted coconut flakes all under the lime juice-spiked dressing with a kick from the minced jalapeños. Wonderful!

Stephanie Klassen7 years ago

The flavors were very contemporary and pleasing, but roasting the kale (without oil) left it chewy-leathery and not delicious. Will try blanching it first (in ribbons) then sauteing or roasting.

Diana3 months ago

I did not care for this one recipe, which is unusual for me. The combination of flavors didn't work for me.

Ajax3 months ago

Can anyone tell me of a good brand of tahini? They are not all equal, and whichever one I got last (don't remember) was watery and tasteless. TIA

Laurel5 months ago

I haven't made this in a long time, but I remember the kale being leathery and a dry texture. I'll try the massage and marinate suggestions next time.

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