If you are short on time this is probably not the best recipe. Clipping the kale, fine cutting the onion and waiting for them both to wilt or rinse is a pretty drawn out process. That said this is a great healthy salad, well worth the work. The covering of the kale with oil and letting it wilt makes for a nice crispy leaf that amazingly looks like it has been steamed. Because it hasn’t though, it maintains all it nutrients. This is definitely a personal favorite and this is the same way they make the kale salad as Garden Grill in Pawtucket.
Dont be afraid to make lots of this salad it keeps better than most in an airtight container in the fridge. This rcipew makes more then enough for 4 people.
- 1 bunch kale, all inner stems discarded, leaves roughly torn/chopped (about 1 pound before cutting)
- 2 tablespoons olive oil (it’s surprising that you only need this little so dont over do it)
- Salt (Preferably pink himalayan salt, but really anything will do)
- 1 small red onion, sliced thinly
- 1 teaspoon dried ground sumac
- 1/2 teaspoon toasted sesame seeds
- 1 tablespoon juice from 1 lemon (not sure here, I used 1 tablespoon)
- 1 clove garlic, chopped finely.
- 2 teaspoons dijon mustard
- 1 14-ounce (400 grams) can chickpeas or white beans, drained and rinsed.
- Freshly ground black pepper
Combine kale leaves with olive oil and 1 teaspoon salt in a large bowl. Toss until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour.
Meanwhile, place onions in a medium bowl and cover with cold water. Allow to rest for 15 minutes. Rinse in several changes of water then carefully dry by placing on a paper towel and patting dry with more paper towel. Combine onions with sumac and sesame seeds. Season to taste with salt.
Combine lemon juice, garlic, and mustard in a small bowl. Once kale is wilted, toss kale, lemon juice mixture, and chickpeas in a large bowl. Season to taste with salt and pepper. Serve salad topped with sumac onions.