70 minutes
This salad is a delightful blend of textures and flavors, making it a standout dish for any meal. With a creamy dressing and crispy toppings, it's sure to satisfy.
Lacinato Kale, stems removed and cut into ribbons
bunch
Flat Leaf Parsley, stems removed and roughly chopped
bunch
Shallots, frenched
each
Extra Virgin Olive Oil, divided
tablespoons
tablespoons
Garlic Clove, minced
each
Anchovies In Olive Oil, finely chopped
0 oz
Feta Cheese, firm
0 oz
Quick Preserved Lemons, finely chopped
tablespoons
Crispy Chickpeas, crushed
cups
to taste
1. Combine Kale, Parsley, and Shallot
Place the kale, parsley, and shallot in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and toss them together gently, allowing the kale to soften slightly for about 10 minutes.
2. Create the Dressing
In a food processor, combine the remaining 2 tablespoons of olive oil, fresh lemon juice, minced garlic, chopped anchovies, and 1 ounce of feta cheese. Puree until smooth and creamy.
3. Dress and Marinate the Salad
Pour the dressing over the kale mixture, ensuring it is well coated. Add the preserved lemon, crushed crispy chickpeas, the remaining 2 ounces of feta cheese, and a generous amount of freshly ground black pepper. Allow the salad to marinate for about an hour.
Before dressing, work the leaves with a small pinch of salt until they soften and lighten in color, enhancing flavor and helping in better absorption of the dressing.
Dress the salad just before serving to maintain crispness and vibrancy.
After tossing, taste for seasoning and adjust with salt, acidity, or pepper as needed.
Ensure your dressing has the right balance of acid and oil, with a hint of sweetness like maple syrup or honey to mellow harshness.
Add toasted nuts or seeds for crunch and a creamy element like avocado or cheese to elevate the salad's texture.
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