Kale Salad with Crunchy Chickpeas
Salads
Ingredients
- 1 bunch lacinato kale, stems removed and cut into ribbons, about 4 ounces with stems removed
- 1 bunch flat-leaf parsley, stems removed and roughly chopped
- 1 small shallot, thinly sliced
- 4 Tbsp extra-virgin olive oil, divided
- 2 Tbsp fresh lemon juice
- 2 large garlic cloves, minced
- 2 oz anchovies in olive oil, finely chopped
- 2 Tbsp finely chopped Quick Preserved Lemons (see recipe)
- 1 cup Crunchy Chickpeas (see recipe)
- 3 oz firm feta, divided
Freshly ground black pepper
Description
Kale is a unique, dark leafy green that can stand up to heavy dressings and yet is tender enough to be eaten raw, hence its popularity in salads.
This member of the cabbage family comes in three common market forms: curly, red (also curly), and lacinato, aka Tuscan, aka cavolo nero, aka "dinosaur" kale. This latter specimen has long, relatively flat leaves and is my preferred kale for this application.
If you want to make the salad ahead, just hold out the chickpeas and refrigerate for up to four hours. I'd still give it time to come to room temp before serving, though.
Directions
1. Toss kale, parsley, and shallot with 2 tablespoons of the olive oil and allow to sit for 10 minutes.
2. Meanwhile, puree the remaining 2 tablespoons of olive oil, lemon juice, garlic, anchovies, and 1 ounce of feta cheese in a food processor. Pour the dressing over the kale, then toss in the preserved lemon, crunchy chickpeas, and remaining 2 ounces of feta.
3. Marinate at room temperature for 1 hour before serving with freshly ground black pepper. If you want to make this ahead, just hold out the chickpeas and refrigerate the salad for up to 4 hours. Bring to room temperature before serving.