KALE SALAD WITH KALE CHIPS & SOY DRESSING

SERVES 4

THE STORY OF THIS kale and kohlrabi salad is like two high-school friends: One grew up to be famous, the other didn’t but deserves to be. Together, they make a pretty good team. A good salad is about combining a few crunchy things in a way that lets it feel fresh but still hearty.

This salad is kale times two: The easy-to-make chips are great as a snack, and enhance the overall kaleness of this salad. The kohlrabi is surprisingly refreshing. The dressing is a flavor combination from Southeast Asia—a sweet, sour, and spicy vinaigrette helps the earthiness of kale. I use Tuscan kale here, but any variety works well. Wait until the last moment before dressing the salad so it doesn’t become soggy.

1½ bunches kale, center ribs removed

¼ cup olive oil

Salt and pepper

2 kohlrabi, peeled and cut into matchsticks

¼ cup rice wine vinegar

¼ cup fresh lime juice

2 tablespoons soy sauce

¼ cup sugar

½ teaspoon chile paste

4 lime wedges

For the chips, preheat the oven to 325°F. Wash and pat dry one-third of the kale leaves and toss in a large bowl with the oil, salt, and pepper. Arrange the leaves in a single layer on two baking sheets and bake until just crisp, about 15 minutes. (These are so good, why not make more to eat on their own?)

Meanwhile, cut the remaining kale crosswise into thin slices and put in a large bowl with the kohlrabi. Combine the vinegar, lime juice, soy sauce, sugar, and chile paste in a small bowl and stir the dressing until the sugar is dissolved. Toss the vegetables with just enough dressing to lightly coat them, and add salt and pepper. Serve the salad with the kale chips and lime wedges.