Chopped Greek Kale Salad

Recipe Information

Ingredients

• 10 oz Tuscan kale (usually one large bunch) (shredded without stems)
• kosher salt
• ½ cup almonds (chopped)
• 3 scallions (sliced in coins (divide white & green parts))
• 4 garlic cloves (minced)
• 1 lemon (zested and juiced)
• ½ cup extra virgin olive oil
• 1.5 cup black or green lentils (cooked al dente)
• 1 tbsp cumin seeds
• ½ crushed red pepper flakes
• 5 oz feta
• ½ cup Castelvetrano olives (pitted)
• 1 pt sweet cherry tomatoes (halved)
• 1 cucumber (medium dice)

Directions

1. Add kale to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes.

2. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe); thinly slice white parts and transfer to a small skillet with lemon zest, almonds, garlic and oil; reserve rest of the lemon for your salad dressing. Stir so that all of the elements are coated in oil. Cook, stirring occasionally, until garlic starts to brown, about 3 minutes. Remove from heat and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed red pepper flakes.

3. Strain mixture through a fine-mesh sieve into a small bowl, shaking to help oil drain; reserve oil (that's the base of your salad dressing). Spread almond mixture on a paper towel-lined plate or baking sheet. Season with salt and let cool (the nuts will get crunchier as they sit).

4. Crumble 5 oz. feta into bowl with kale. Tear olives into large pieces and add to bowl. Add green part of sliced green onions. Add lentils, tomatoes & cucumber.

5. Mix lemon juice with cooled oil, season with salt & pepper & toss into salad. Top with nut mixture.