kale salad with garlic-chili-oil

The minute I saw Miss Boulette's flavored oil, I knew I had found what I was looking for: a suitable dressing for raw kale. The oil is sensationally simple, strong in flavor and makes up the perfect match for the rustic texture of kale (if you prefer it tender, let it sit marinated for a day).

I kept my oil basic so that it can be complemented with different condiments from case to case.

Garlic chili oil adapted from Miss Boulette

Chop

• 1 red chili,
• 1 small spring onion,
• 2 cloves of garlic, roughly the same amount of
• ginger
  

ultra fine.

In a pan heat

• 2 tbsp butter (for a clear optic use clarified butter) with
• 1/2 cup olive oil.

As soon as the butter has melt completely, turn off the heat and add the garlic, ginger and chili.
Add 1 tsp of sugar, 1 tsp salt and the spring onion. It will yield to one small cup of chili oil.

Before using the oil you can add (1 tsp - 1 tbsp to taste)

• soy sauce (for sweetness and umami) and / or
  
• gochujang (korean red chili paste for fruity sweetness) or
• sesame oil (for a nutty flavor).
  

Kale Salad with Chickpeas

For a big bowl of salad

wash, spin dry and cut 200 gr of kale.

Slice the stems thinly.
Toss the kale with 3 cups of precooked chickpeas with at least 1/2 cup of the garlic-chili-oil (I mixed it with 1 tbsp soy sauce).

If wanted, add a dash of lemon juice (I didn't).

Don't be frugal with the dressing! Everything should be coated heavily with the oil so that it becomes a glossy, indulgent salad.

The salad will stay crisp for a couple of days in the fridge and is good to take away (then best eaten with chopsticks :)).