RAW KALE SALAD WITH FRIED ONIONS & PEANUTS

Recipe by the Leek and the Carrot

Don’t feel like putting in the extra effort of frying your own onions? Don’t worry- the store-bought version will work just fine here as a topping.

Takes 25 minutes

Serves 2 as a meal or 4 as a side dish


Ingredients:

Vegetable oil

1 large onion, halved and sliced

1/2 cup flour

1-1/2 tablespoons Kosher salt

1 head broccoli (optional)

1 bunch kale, stems removed and chopped small

1/4 cup peanut oil* 

1/4 cup rice wine vinegar

1 tablespoon brown sugar

2 teaspoons fish sauce

3/4 cup roasted peanuts, roughly chopped

Pinch red pepper flakes, to taste


Directions:

  1. In a large skillet heat 2 inches of vegetable oil over medium high heat.

  2. While the oil warms, prepare your onions. In a small bowl, toss onion with flour and salt until well coated.

  3. Once oil is just starting to glisten, it is at the right temperature. Add half the onions and use a fork to make sure all the onions are submerged. Fry until golden brown, about 4-6 minutes. Drain on paper towels. Fry second half of onions and drain as before. Leave onions while you prepare your salad.

  4. Cut your broccoli by removing most of the stem and then cutting the head in half. Slice the head thinly so you end up with long, elegant pieces of broccoli. Place in large bowl with the kale.

  5. In a small bowl, combine peanut oil, vinegar, brown sugar and fish sauce. Whisk until smooth. Pour over vegetables and massage until uniform and well-coated.

  6. Serve salads with fried onions, peanuts and red pepper flakes. Taste and season with salt and pepper as desired. If eating part of the salad letter, store greens separate from peanuts and fried onions so they don’t lose their crunch. 

*Don’t have peanut oil? Use 1/4 cup of the oil you fried your onions in instead. Or if you need a different substitute plain old vegetable, canola or sunflower would all work!

Broccoli, Kale/CollardsBethanee WrightComment