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madbakerThis Week's Resolution Recipe: Kale and Chickpea Salad with Sumac Onions.
1 bunch kale, stemmed and roughly chopped
2 Tbsp olive oil
salt
1 small red onion, thinly sliced
1 tsp ground sumac
1/2 tsp sesame seeds
1 Tbsp lemon juice
1 clove garlic, grated (Ha! I used... more. Actually only two.)
2 tsp Dijon mustard
1 14-oz can chickpeas or white beans, drained and rinsed
freshly ground black pepper
Combine kale with olive oil and 1 tsp 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 onion in a medium bowl and cover with cold water. Let rest for 15 minutes. Rinse in several changes of water, then carefully dry in a salad spinner lined with paper towels. 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 topped with sumac onions. Makes four servings.
What worked: It was fine. Instead of the rigamarole with the onion, I used Pickled Red Onions instead. It added a slight vinegar bite that I think helped the salad, and was less work.
What didn't: It was still kale. The salt from the wilting stage didn't distribute evenly, so we got some salty bites. The sumac didn't add much flavor that I could distinguish, and the sesame seeds disappeared entirely - the main note was Dijon mustard. And salt as noted. That may be because I used pickled onion, so the light vinegar overpowered the sumac and sesame. Hmf.
Maybe the solution is to lower the salt slightly and beat it into the oil? That might distribute more evenly among the kale pieces. Heck, maybe combining the oil and salt with the mustard vinaigrette is the answer.
Will I make it again? It's not low-calorie due to the beans, but it is low-fat, vegetarian, blah blah blah. The wife actually liked it so this will go into the rotation as an alternative to Hippie Kale Salad.
1 bunch kale, stemmed and roughly chopped
2 Tbsp olive oil
salt
1 small red onion, thinly sliced
1 tsp ground sumac
1/2 tsp sesame seeds
1 Tbsp lemon juice
1 clove garlic, grated (Ha! I used... more. Actually only two.)
2 tsp Dijon mustard
1 14-oz can chickpeas or white beans, drained and rinsed
freshly ground black pepper
Combine kale with olive oil and 1 tsp 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 onion in a medium bowl and cover with cold water. Let rest for 15 minutes. Rinse in several changes of water, then carefully dry in a salad spinner lined with paper towels. 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 topped with sumac onions. Makes four servings.
What worked: It was fine. Instead of the rigamarole with the onion, I used Pickled Red Onions instead. It added a slight vinegar bite that I think helped the salad, and was less work.
What didn't: It was still kale. The salt from the wilting stage didn't distribute evenly, so we got some salty bites. The sumac didn't add much flavor that I could distinguish, and the sesame seeds disappeared entirely - the main note was Dijon mustard. And salt as noted. That may be because I used pickled onion, so the light vinegar overpowered the sumac and sesame. Hmf.
Maybe the solution is to lower the salt slightly and beat it into the oil? That might distribute more evenly among the kale pieces. Heck, maybe combining the oil and salt with the mustard vinaigrette is the answer.
Will I make it again? It's not low-calorie due to the beans, but it is low-fat, vegetarian, blah blah blah. The wife actually liked it so this will go into the rotation as an alternative to Hippie Kale Salad.
no subject
Date: 2019-09-24 09:46 am (UTC)no subject
Date: 2019-09-24 02:08 pm (UTC)