Crispy & Creamy Kale Salad

Name: Crispy & Creamy Kale Salad
Yield: Serves 2 to 4
Ingredients: 3½ ounces, kale, stemmed and cut into 2-inch pieces; 2 tablespoons, vegetable oil; 4 teaspoons, sesame seeds, toasted; ½ teaspoon, kosher salt; ¼ teaspoon, sugar; ¼ teaspoon, cayenne pepper; 5 ounces, kale, stemmed and cut into 2-inch pieces; ¾ cup plus ¼ cup, sliced almonds, toasted, divided; 1½ cups, fresh parsley leaves; ¼ cup plus 2 tablespoons, water; ¼ cup, vegetable oil; ¼ cup, grated Pecorino Romano cheese; 3 tablespoons, lemon juice; 2 teaspoons, fresh thyme leaves; ½ teaspoon, kosher salt; ¼ teaspoon, sugar; , pepper

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A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES2 to 4

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

by Tim Chin
For better or for worse, it seems like kale salad will never go out of style. It’s healthy, it’s green, and it fits squarely into every brunch-going, Instagram-posting, farm-to-table-loving millennial’s diet. But from a culinary ...

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