Cook the Book: Kale Salad with Toasted Coconut

Name: Cook the Book: Kale Salad with Toasted Coconut
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters 9 oz / 255 g cooked farro or other whole grain (optional); 355 milliliters 3 oz / 85 g unsweetened large-flake coconut; 79 milliliters 80 ml extra-virgin olive oil; 1 teaspoon toasted sesame oil; 2 Tbsps shoyu, tamari, or soy sauce

Cook the Book: Kale Salad with Toasted Coconut is From preparation to the plate, this recipe takes about 15 minutes. A mixture of sesame oil, ml olive oil, soy sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flake coconut you could follow this main course with the Chilled Lime-Coconut Pie with Macadamia-Coconut Crust as a dessert.

Instructions

Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.

Equipment you will use

Oven

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu.

Ingredients you will need

Sesame Oil

Olive Oil

Shake

Shoyu

Equipment you will use

Whisk

Bowl

Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

Ingredients you will need

Olive Oil

Coconut

Kale

Equipment you will use

Bowl

Spread the kale evenly across two baking sheets.

Ingredients you will need

Spread

Kale

Equipment you will use

Baking Sheet

Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

Ingredients you will need

Coconut

Kale

Equipment you will use

Baking Sheet

Oven

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss.

Ingredients you will need

Kale

Equipment you will use

Bowl

Oven