The Best Kale Salad (by Alton Brown)

This kale salad is the queen of all kale salads as far as I’m concerned. Thanks Alton Brown! I got this recipe from his EveryDayCook book, and I have to say it has turned me around on kale, which is not really my favorite. As soon as you start reading the ingredients I know you’re gonna get stuck on the anchovies *gasp!*. Trust me, you will not taste any fishiness here, and it really is the clincher of this recipe. 

INGREDIENTS makes 4 servings

1 bunch kale, stems removed, torn into bit sized pieces

1 bunch flat leaf parsley, stems removed

1 small shallot, frenched (cut into small strips)

4 Tbs extra virgin olive oil

2 Tbs fresh lemon juice

2 large garlic cloves, pressed through a garlic press

2 oz anchovies in olive oil (you can buy a 2 oz can, or use half of a 4 oz can)

3 oz feta cheese

2 Tbs preserved lemons, finely diced (about 1/4 of a lemon)

1 cup crispy chickpeas, roughly crushed (corn nuts will do in a pinch)

black pepper to taste

INSTRUCTIONS

• 1 bunch kale, stems removed, torn into bit sized pieces
• 1 bunch flat leaf parsley, stems removed
• 1 small shallot, frenched (cut into small strips)
• 2 Tbs extra virgin olive oil

1. Mix the kale, parsley, shallot, and 2 Tbs of oil and let stand for 10 min.

• 2 Tbs extra virgin olive oil
• 2 Tbs fresh lemon juice
• 2 large garlic cloves, pressed through a garlic press
• 2 oz anchovies in olive oil (you can buy a 2 oz can, or use half of a 4 oz can), drained
• 1 oz feta cheese

2. Meanwhile, puree the remaining olive oil, the lemon juice, garlic, anchovies, and 1 oz of the feta in a food processor.

• kale mixture
• dressing mixture
• 2 oz feta cheese
• 2 Tbs preserved lemons, finely diced (about 1/4 of a lemon)
• 1 cup crispy chickpeas, roughly crushed (corn nuts will do in a pinch)

3. Cut the remaining feta into cubes. Combine the feta, preserved lemon, and chickpeas with the kale and parsley. Add in 1/2 of the dressing mixture. Toss and taste. Anchovies, feta, and preserved lemons tend to be very salty, so depending on the brands used you may not need (or want) the rest of the dressing. Add in more dressing, 1 tsp at a time, if needed, tasting as you go so as not to over salt the salad.

• black pepper to taste

4. Marinate the salad at room temperature for 1 hour before serving. Serve with a sprinkle of black pepper, if desired (I usually skip this).