Kale Salad with Fried Capers and Golden Raisins

Name: Kale Salad with Fried Capers and Golden Raisins
Total time: 20 min
Ingredients: 6 or 7 tablespoons extra-virgin olive oil, divided; 2 tablespoons salt-packed capers, rinsed and drained; 0.5 small baguette, cut into ½-inch cubes (1 packed cup); Kosher salt and freshly ground pepper; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; Pinch of sugar; 6 cups packed thinly sliced kale leaves (from 1 bunch stemmed lacinato or curly kale, or a combination); 0.25 cup golden raisins, coarsely chopped

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By

Martha Stewart

Updated on February 8, 2022

Kale Salad with Fried Capers and Golden Raisins — Photo: Johnny Miller

Total Time:

20 mins

Servings:

6

This fresh take on kale salad is inspired by the Italian condiment agrodolce, which translates as sweet-and-sour. Our salad gets its sweetness from golden raisins, salty crunch from fried capers and croutons, and its sour tang from balsamic vinegar.

Ingredients

6 or 7 tablespoons extra-virgin olive oil, divided
2 tablespoons salt-packed capers, rinsed and drained
½ small baguette, cut into ½-inch cubes (1 packed cup)
Kosher salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Pinch of sugar
6 cups packed thinly sliced kale leaves (from 1 bunch stemmed lacinato or curly kale, or a combination)
¼ cup golden raisins, coarsely chopped

Directions

Heat 2 tablespoons oil in a small skillet over medium. Add capers (be careful, as they may splatter) and cook, stirring, until crisp and beginning to brown, 1 to 3 minutes. Remove from oil with a slotted spoon and drain on paper towels.
Add bread to skillet and toss to very lightly coat with oil (add up to 1 tablespoon additional oil, if needed); cook, stirring, until crisp and golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a plate.
In a large bowl, whisk together vinegar, mustard, and sugar. Whisk in remaining 1/4 cup oil. Add kale, capers, raisins, and croutons. Season with salt and pepper, toss to combine, and serve immediately.

Originally appeared: Martha Stewart Living, March 2022