Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the whole kale bunch—stems and all.

　　

Ingredients

Serves 4

　　3/4 cup almonds

　　7 tablespoons vegetable oil, divided

　　4 cups shiitake mushrooms (about 9 ounces), stemmed, quartered

　　1 teaspoon kosher salt, divided, plus more

　　Canola oil (for frying; about 2 quarts)

　　2 bunches Tuscan kale (about 1 3/4 pounds), stems removed and cut lengthwise into 1" pieces, leaves reserved

　　3/4 cup cold sparkling water

　　1/2 cup plus 2 tablespoons rice flour, divided

　　1/4 cup rice vinegar

　　2 tablespoons honey

　　2 tablespoons white miso

　　1 tablespoon toasted sesame oil

　　1/8 teaspoon white pepper, plus more

　　1/2 cup golden raisins, divided

　　

Special Equipment

A deep-fry thermometer

　　

Step 1

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

　　

Step 2

Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.

　　

Step 3

Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.

　　

Step 4

Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.

　　

Step 5

Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.

　　

Step 6

Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.

　　

Step 7

Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.

　　

Step 8

Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.

　　

Do Ahead

Step 9

Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.