Not Just Another Kale Salad

Name: Not Just Another Kale Salad
Prep time: 10 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bunch Lacinato Kale (1 bunch lacinato kale, stems removed and cut into ribbons, about 4 ounces with stems removed); 1 bunch Flat-Leaf Parsley (1 bunch flat-leaf parsley, stems removed and roughly chopped); 1 piece Shallots (1 small shallot, thinly sliced); 4 tbsp Extra Virgin Olive Oil (4 tablespoons extra-virgin olive oil, divided); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice); 2 pieces Garlic (2 large garlic cloves, minced); 2 oz Anchovies (2 ounces anchovies in olive oil, finely chopped); 2 tbsp Preserved Lemons (2 tablespoons finely chopped Quick Preserved Lemons); 1 cup Chickpeas (1 cup Crunchy Chickpeas); 3 oz Feta Cheese (3 ounces firm feta, divided); 0 pieces Black Pepper (Freshly ground black pepper)

A vibrant, marinated kale salad with a tangy anchovy-lemon dressing, preserved lemons, crunchy chickpeas, and feta cheese.

80 minMediterranean

Servings4

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Gluten Free
Pescatarian
Halal

Steps

1Toss kale, parsley, and shallot with 2 tablespoons of the olive oil and allow to sit for 10 minutes.
2Meanwhile, 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.
3Marinate 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.