Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

Ingredients for Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds

• 100g almonds

• 110ml vegetable oil, divided

• 250g shiitake mushrooms, stemmed, quartered

• 1 teaspoon kosher salt, divided, plus more

• Rapeseed oil (for frying about 1.9L )

• 2 bunches Tuscan kale (about 800g), stems removed and cut lengthwise into 1" pieces, leaves reserved

• 3/4 cup cold sparkling water

• 80g plus 2 tablespoons rice flour, divided

• 60ml rice vinegar

• 2 tablespoons vegan honey

• 2 tablespoons white miso

• 1 tablespoon toasted sesame oil

• 1/8 teaspoons white pepper, plus more

• 80g golden raisins, divided

• A deep-fry thermometer

Preheat oven to 177°C. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

Meanwhile, heat 1 tablespoon 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 teaspoons salt and transfer to a plate; set aside.

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 177°C.

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

Combine sparkling water, 120ml rice flour, and 3/4 teaspoons salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 tablespoons rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.

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

Blend vinegar, honey, miso, sesame oil, 1/8 teaspoons white pepper, 3/4 cup kale stems, and remaining 90ml vegetable oil in a blender until smooth.

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.

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

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