Kale Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chopped kale to a large bowl with 1½ tablespoons olive oil and a generous pinch of salt. Massage with your hands for 1–2 minutes, until the leaves soften, darken, and reduce slightly in volume. Set aside.

Step 2

Heat a dry skillet over medium. Add pine nuts and toast, shaking often, until golden and fragrant (2–3 minutes). Transfer to a plate.

Step 3

In the same skillet, add chickpeas with a drizzle of olive oil and a pinch of salt. Cook until lightly crisped and warmed through, about 5 minutes.

Step 4

Add sourdough breadcrumbs with a touch more olive oil if needed; toast until deeply golden and crunchy. Remove from heat.

Step 5

In a small bowl or jar, whisk together red wine vinegar, lemon juice, orange juice, olive oil, salt, and pepper. Taste and adjust—this dressing should be bright and balanced, not sharp.

Step 6

Pour the dressing over the massaged kale and toss well. Top with chickpeas, sourdough breadcrumbs, and toasted pine nuts. Finish with generous shavings of Pecorino Romano.

Step 7

Serve immediately for maximum crunch, or let it sit for 10 minutes if you want the kale even more tender.