Start your winter wellness season off right with this bring and zesty salad from Anaba Wines! Whether you serve it as a meal or as a side dish, the Greek Kale Chopped Salad is sure to satisfy with earthy, zesty and rich flavors. We recommend trying it alongside Anaba's Grenache Blanc. Serves 4.
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
Add kale to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes.
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.
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).
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.
Mix lemon juice with cooled oil, season with salt & pepper & toss into salad. Top with nut mixture.