By Andy Baraghani, courtesy of Bon Appétit magazine.
In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there's extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but oranges and tangerines also work.
Raw and Crispy Kale Salad With Ginger and Coconut
4 bunches Tuscan kale (1½ lb.), ribs and stems removed
2 Tbsp. plus ½ cup grapeseed or vegetable oil
⅓ cup fresh lemon juice
3 Tbsp. low-sodium soy sauce or tamari
3 Tbsp. tahini
2 tsp. honey
2 tsp. toasted sesame oil
2 tsp. finely grated peeled ginger
1 small garlic clove, finely grated
1 medium shallot, thinly sliced
1 small red or green Thai or serrano chile, thinly sliced
1½ cups unsweetened coconut flakes
2 medium grapefruits
¾ cup cilantro leaves with tender stems or mint leaves, torn if large
Step 1: Preheat oven to 375°. Divide half of kale between 2 parchment-lined baking sheets. Drizzle each with 1 Tbsp. grapeseed oil, season with salt, and toss to coat. Spread out in a single layer and bake until crisp and lightly browned in spots, 8–10 minutes. Set kale chips aside.
Step 2: Meanwhile, whisk lemon juice, soy sauce, tahini, honey, sesame oil, ginger, garlic, and remaining ½ cup grapeseed oil in a large bowl. Mix in shallot and chile, season dressing lightly with salt, and let sit at least 5 minutes.
Step 3: Toast coconut in a dry medium skillet over medium heat, tossing once or twice, until most flakes are golden, about 5 minutes. Transfer to a small bowl.
Step 4: Using a paring knife, remove peel and white pith from grapefruits. Slice however you want, working to avoid cores.
Step 5: Tear remaining raw kale into bite-size pieces and add to bowl with dressing. Season with more salt and give kale a good scrunch to soften. Add grapefruit, coconut, cilantro, and reserved kale chips and gently toss to combine.