After Nancy Bentley described this yummy salad to me, I bought the ingredients on the way home. The original recipe called for almost half the kale and twice the barley. Nancy suggested doubling the kale, and I liked the results. I used the barley sparsley, kind of like a crouton; if you want a heartier salad you can add more. If you are on a strict gluten-free diet, omit barley since it contains gluten.
- 1/3 cup olive oil
- 1 tsp toasted sesame oil
- 2 tbsp regular or gluten-free soy sauce, or tamari
- 6 cups lightly packed kale, ribs removed and chopped in bite-sized pieces
- 1 1/2 cups unsweetened coconut flakes
- 1 cup (or less) cooked barley or other whole grain (optional)
Preheat oven to 350 degrees. Place two racks in the upper half of the oven.
In a small jar, add olive oil, sesame oil and soy sauce. Shake until well blended. In a large bowl, toss kale and coconut with just enough olive oil dressing to lightly coat (about 1/2 to 2/3 of dressing).
Spread kale evenly on two large baking sheets. Bake 12 to 16 minutes, or until the coconut is golden brown. Use a spatula to turn over kale mixture a couple of time during baking. When returning pans to oven, alternate which one goes on the top rack to ensure even cooking.
Transfer kale to serving bowl. Toss with barley. Taste it to see if it needs more dressing. If not, you can save the dressing for the next time you make this salad. Serve warm.