Source: Milk Street
Ingredients
- 2 shallots, minced (can sub with onion)
- 5 Tbs sherry vinegar
- kosher salt
- 2 Tbs honey
- 8 Tbs olive oil
- black pepper
- 1 C smoked almonds
- 4 oz bread cut into cubes
- 2 tsp thyme leaves
- 1 Tbs sweet paprika
- 2 bunches Dino kale (lacinato)
- 1 C mint leaves, chopped
Directions
- Prep kale: remove stems and slice thinly crosswise. Can be done ahead, set aside or refrigerate until ready to use.
- Make vinaigrette: In a small bowl, combine vinegar, shallots, and 1/2 tsp kosher salt. Allow to sit 10 minutes, then whisk in honey, 5 Tbs oil, and 1/2 tsp pepper. Set aside.
- ORIGINAL VERSION: add smoked almonds to food process and pulse about 8 times to break up. Transfer to a bowl. Put in bread cubes and process to crumbs, about 20 seconds. Add 3 Tbs oil, paprika, 1/2 tsp kosher salt, 1/2 tsp pepper. Process until incorporated, about 10 seconds. Transfer crumb mixture to a skillet over medium heat and cook, stirring frequently, until browned and golden, 8-10 minutes. Transfer to a plate to cool.
- KETO VERSION: Pulse almonds in food processor about 8 times and set aside. Substitute breadcrumbs with chiccarones/pork rinds (or pork panko if you can find it) and crush to a crumble in the food processor. Stir into the chopped almonds. Chop thyme and add to mixture. Add 1/4 tsp kosher salt and 1/2 tsp pepper and stir all. Set aside.
- Add kale and mint to a bowl with almond mixture and thoroughly massage until kale is limp and darkens, about 20-30 seconds. Add dressing and toss to combine. I usually put on a glove to massage the kale, and just continue massaging the kale with the dressing. You cannot skip this step; you’re basically pre-masticating the kale and it will be like chewing a glove if you don’t soften it first.
