Crispy Kale and Burrata With Tamarind Dressing

1 day ago 2

Democracy Dies successful Darkness

Mintwood Place enforcement cook Cedric Maupillier turns kale, a darling of the "superfoods" set, into thing indulgent by frying curly leaves until they’re crisp and shiny. He pairs them with rich, creamy burrata food and a tangy tamarind dressing. Crunchy hazelnuts adhd adjacent much richness and texture.

Kale spot fans, defy the impulse to cook the rootlike alternatively of frying it; that volition crook it excessively crumbly for this treatment.

You'll request an instant-read thermometer to show the frying oil.

Look for tamarind pulp successful ceramic signifier astatine Asian and Latin markets.

The dressing tin beryllium refrigerated for up to 1 week.

Adapted from Cedric Maupillier, enforcement cook of Mintwood Place successful Adams Morgan.

Ingredients

1 1/2 tablespoons (1 ounce) tamarind pulp (including seeds; spot headnote)
1/2 cupful water
1 tablespoonful extra-virgin olive oil
1 spoon honey
1/2 spoon good oversea salt, positive much arsenic needed
1/2 spoon freshly crushed achromatic pepper, positive much arsenic needed
1/2 tiny firm, tart apple, specified arsenic Granny Smith
2 cups peanut lipid oregon grapeseed oil, for frying
1 cupful lightly packed tiny reddish Russian oregon different curly kale leaves, removed from the stem
1 cupful lightly packed babe lacinato kale leaves (or larger kale leaves, removed from stem and thinly sliced)
8 ounces caller burrata cheese
1/4 cupful skinned hazelnuts, toasted and chopped (see NOTE)