1 pound raw kale, stripped of stalks
2 tablespoons olive oil
1 inch-long piece fresh ginger
2 tablespoons miso paste
1/2 cup shelled walnuts or pecans
1/2 teaspoon soy sauce, or to taste
Tear the kale leaves into bite-sized pieces and place in a large salad bowl. Toss with the olive oil.
Grate ginger, then squeeze out the juice into a small bowl. You should have about 2 teaspoons of juice.
Combine the ginger juice with miso, walnuts, and soy sauce either in the blender or food processor. Add about 1/4 cup of water. Blend until chunky-smooth, scraping down the sides of the bowl as you blend. Taste the mixture, adjusting for more water or soy sauce as needed.
Toss the kale in the sauce. Serve at room temperature. Leftover sauce may be stored in the refrigerator for up to two days.