We made a kale salad. And we’re not gonna sit here and defend it. Say what you will about the ubiquity of kale salad on every “New American” restaurant menu—doesn’t faze us. We’ll be here crunching on this bomb-ass salad while you miss out on these fried lacinato leaves. Oh, did that get your attention? We fried some kale and Brussels sprouts leaves to put in this salad. Know what else is in it? Julienned kohlrabi, some scallions, mint, cilantro, and Thai basil. BOOM. You’re all ears now, huh? Well get this. The dressing? It’s garlicky and lime-y, with a hit of fish sauce and some kick from Thai chilies. True, some kale salads are half-assed and deserving of a[…]