If you haven't clued in that salads are more than just vegetables and dressing, then pull your head out of your rear and pay attention. Have I got your attention now? Good.
We've added meats, cheeses, bread, removed the lettuce, swapped out trendy vegetables for hipster vegetables...what more can we do? A heck of a lot more! One of my favourite salads is a marinated vegetable salad, where the vegetables have been blanched just a teensy bit. The result is an entirely different combination of flavours and textures than one would get with a raw version of the salad. This is why this toasted kale salad sounded so appealing. Sadly the author that I nabbed this recipe from combined her kale with preserved Meyer lemons and I did not have the time nor the lemons to make that magic happen. Instead I used regular unpreserved lemons, which were scrumptious all the same. I really do want to try preserving lemons and using them in this recipe. It just isn't going to happen tonight. If you get a chance, check out the think below for the author's preserved lemon recipe.
Adapted from: http://www.ahouseinthehills.com
- 1 large head of kale of your choice
- 2 cups cooked chickpeas
- 1 T canola oil
- 1 T tablespoon paprika
- 3 T chopped lemons
- 1 lemon
- Extra virgin olive oil
Preheat oven to 225 degrees
Wash the kale, removing the stems and chop into bite size pieces. Toss with a little olive oil and sea salt and arrange onto a cookie sheet(s). Toast in the oven for approximately 25 minutes or until the kale is both wilted and crunchy (you'll know what I mean after 25 minutes). In a pan, combine the chickpeas, canola oil, paprika and chopped lemons. Cook over medium-high heat until the chickpeas have browned. Remove from heat and combine the chickpea mixture in a bowl with the kale. Add a little olive oil and sea salt, tossing it well. Serve with lemon slices on top as a garnish.