Forget Quinoa! It´s Baby Cale Salads from now on! Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas: Kale, a.k.a. the “queen of greens,” is one of the healthiest things you can eat, but it doesn’t always taste great raw. In fact, I once read an article that likened the experience of eating raw kale as feeling like your mouth was being battered by a giant tree. But a good kale salad, prepared properly with the right mix of ingredients, can be a revelation.This version — made with tender baby kale, crispy roasted chickpeas (love!), nutty Parmigiano-Reggiano and a zingy lemon vinaigrette — is just that. It makes a satisfying and healthy lunch all on its own, or a perfect side to jazz up a simple rotisserie chicken for dinner. ingredients Before we get to the recipe, let’s talk about the two main types of kale. The first is Curly Kale, the kind you see in most supermarkets, which is dark green with tight ruffled leaves. It has a pungent, peppery flavor and is quite chewy, making it better for cooking (especially kale chips). The second is Lacinato Kale (also called Dinosaur kale or Tuscan kale), which is typically a dark blueish-green color with long, narrow leaves. It’s slightly sweeter and more delicate than curly kale, which makes it better suited for salads. To serve kale raw in a salad, you have to remove all the thick ribs running through the leaves, chop the leaves finely and then let them marinate in the dressing so they soften up. baby-kale For this recipe, I decided to forgo all that and use tender baby kale instead. It has a milder flavor than mature kale, similar to arugula, yet its leaves are still peppery and sturdy enough to stand up to bolder flavors. It comes pre-washed and ready to serve, so even though you might have to make a trip to Whole Foods to find it, it will save you time and effort in the end. rinsing-chickpeas Begin by rinsing and draining the chickpeas. tossing-chickpeas Toss the chickpeas with olive oil, salt and pepper and roast for about 10 minutes, until the chickpeas are slightly browned and crisp. roasted-chickpeas Meanwhile, make the dressing by combining the olive oil, lemon juice, garlic, salt and pepper in a bowl. dressing Toss the kale with the dressing. tossing-salad Use a vegetable peeler to shave the Parmigiano-Reggiano. shaved-parmesan Transfer the kale to plates and top with roasted chickpeas and shaved Parmesan. baby-kale-salad-with-lemon-parmesan-roasted-chickpeas- Note: If you can’t find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you’ll just have to chop the leaves and let it marinate a bit). Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas By Jennifer Segal Servings: 2-4 Total Time: 20 Minutes Ingredients For the Roasted Chickpeas 1 (15 oz) can chickpeas, rinsed and drained 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper For the Salad 1 tablespoon freshly squeezed lemon juice, from one lemon 3 tablespoons extra virgin olive oil 1 small garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix 1/2 cup shaved Parmigiano-Regianno Instructions Preheat oven to 425° F. Line a baking sheet with aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas. Note: If you cant find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (youll just have to chop the leaves and let it marinate a bit). https://youtube/watch?v=YOvpH_tX8pM
Posted on: Thu, 08 Jan 2015 20:48:59 +0000
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