Dressing yield: approximately 1 quart
Egg and dairy-free
- 1 oz. shallots, peeled and roughly chopped
- 8 oz. organic white miso paste
- 1/2 cup maple syrup
- 1/4 cup sweet sriracha sauce
- 1/2 cup apple cider vinegar
- 2 ½ cups canola oil
- large splash of water
- 1 bunch kale
Miso Maple Dressing
This recipe originally came from a dear chef friend, Jon Vaast, well-known for his long stint as Executive Chef at the Dressing Room. Jon developed this dressing while consulting at Sugar & Olives; after he left, we dolled it up with the addition of shallots and some water. Teamwork is what makes a terrific recipe! Note: remaining dressing can be covered and refrigerated; it will last at least two weeks.
- Using a standard blender, combine the shallots, miso, maple syrup, sriracha sauce, and vinegar; blend until smooth.
- Slowly drizzle in the oil while the blender is running. It will form an emulsion and become very thick.
- With the blender running, add the water, which should thin it to a perfect pouring consistency.
This is our favorite way to use kale with very little prep time. We love Red Russian or Lacinato kale for this salad; either one is easy to cut into ribbons following the directions below. The kale will stay fresh for several days once it’s cut – be sure to dry well if just washed.
- Wash and dry the kale.
- Holding one stalk at a time upside down, grab the bottom of the leaf on both sides and pull downward to rip it off the stalk. With practice, it rips off very neatly, making the leaves perfect for cutting into ribbons.
- Lay the kale in piles of 6-8 leaves, directly on top of each other. Using a sharp knife, slice the kale crosswise into 1/4” strips/ribbons.
Toss kale with desired amount of dressing and enjoy!
Recipe courtesy Sugar & Olives Chef/Creative Director Jennifer Balin