Kale, Kale Chip, and Pepita Salad

with Goldenberry Dressing

This double-kale salad benefits from three kinds of crunch: raw kale, crunchy kale chips, and pepitas. It’s tossed with a dressing of oil, vinegar, and my homemade mustard, with a sweet and tangy element derived from a surprising source—goldenberries.

Serves 6

For the goldenberry dressing

• ½ cup goldenberries
• ½ cup extra-virgin olive oil
• 3 tablespoons unfiltered apple cider vinegar
• 1 teaspoon Grainy Mustard
• 1 teaspoon dried (not ground) eleuthero
• 1 garlic clove, peeled
• ¼ teaspoon freshly ground black pepper

For the salad

• 1 large head dinosaur (lacinato) or curly kale, very thinly shredded
• ⅓ cup pepitas, soaked and dehydrated
• 1 large shallot, very thinly sliced
• 2 cups kale chips, store-bought or homemade, crumbled

Make the goldenberry dressing: Soak the goldenberries in warm water until softened, 2 hours. Drain and discard the liquid. In a blender, puree the berries, oil, vinegar, mustard, eleuthero, garlic, and pepper until smooth.

Make the salad: In a large bowl, toss the kale, pepitas, and shallot with the dressing. Top with the kale chips and serve immediately.