Yes, We Still Eat Kale and Yes, It Is Delicious! This Purple Kale Salad Mixed Through with The Umami Flavours of The Miso Mayonnaise Dressing Will Convert the Haters. Not Only Does It Taste Good but The Vibrant Colours Make for A Stunning Looking Salad!
Rip the leafy part of the kale off the rib. Discard the rib. Place the leaf in a medium sized bowl, add 1 tbsp of olive oil and massage the leaves for 10 minutes until it softens.
Wash the Rainbow chard thoroughly. Cut it diagonally from the stem to the leaves. Bring a medium sized of water to the boil. Add the rainbow chard in for 2 minutes. Remove and run under cold running water to stop the cooking process. Pat dry and set aside.
Wash and pat dry the black seedless grapes. Cut them in half or thirds, depending on how big they are.
Dice the orange capsicum into small pieces.
Peel and grate the ginger to yield ¼ tsp.
In a large mixing bowl, add mayonnaise, white miso paste, ginger, soy sauce and juice of ½ lemon.
Season with salt and pepper.
Mix until it is well combined.
In a large mixing bowl, add the dressing in with all the other ingredients and toss well.
Place the mixed salad onto a large platter and serve.
You can substitute purple kale for green curly kale. Green kale will also need to be massaged.
This salad will transport well if you’re bringing it to a party but only mix the dressing in with the ingredients when it’s time to eat.
Substitute the soy sauce with tamari to make this salad gluten free.
You can use green or red seedless grapes if you’re unable to find black grapes. Although the green grapes won’t be as sweet.
The orange capsicum provides additional colour. Other coloured capsicum will of course be ok to use.