Freekeh & Haricots Verts with Baby Kale & Preserved Lemon

1. Blanch Haricots Verts

Bring a large saucepan of water to a rolling boil. Add a generous pinch of kosher salt to the water. Gently drop the trimmed and halved haricots verts into the boiling water and cook for about 3 minutes until they are crisp-tender and their color intensifies. Transfer them to a bowl filled with ice water to cool. Once cooled, drain on paper towels and set aside.

2. Cook Freekeh

In the same large saucepan, combine 1 cup of freekeh with water and bring it to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes until tender. Drain and return to the saucepan, cover with a lid, and let it steam for 10 minutes.

3. Prepare Dressing

Whisk together extra-virgin olive oil, champagne vinegar, minced preserved lemons, and a pinch of salt and freshly ground black pepper in a large serving bowl.

4. Assemble Salad

In the serving bowl with the dressing, add the cooled haricots verts, the steamed freekeh, and lightly packed baby kale. Toss to combine and coat with dressing. Adjust seasoning with salt and pepper. Optionally, finish with chopped roasted almonds.