So I’ve been making this for the past few weeks….fine tuning the flavors each time. Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!
What you will Need:
- 1 bunch broccolini, or broccoli, cut into long florets
- 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
- 1½ cups/240 g cooked chickpeas (see below) or canned, drained
- 1 clove garlic,chrushed
- ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
- sea salt and freshly ground black pepper
- red pepper flakes
- thinly sliced green onions
- 1 lemon, cut into wedges
- Chili Powder
- 4 slices of bacon, cooked and chopped
- A few VERY thin slices of Black radish
- OPTIONAL: fresh ricotta cheese
How it’s Done:
Preheat the broiler to high.
place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.
Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet. Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes. Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.
Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.
Orginal idea from: http://edibleliving.blogspot.com
I think LIME and CILANTRO are some of my favorite flavors…add shrimp and we may have reached perfection! I made this as a side, but it would be fantastic as a filler for lettuce cups.
Total Prep Time: 30 min (Shrimp cleaning/deveining & cooking takes the bulk of the time)
What you will need:
- 1 lb jumbo cooked shrimp, peeled and deveined, chopped* (Note: I always grill my shrimp over open flame…better flavor!)
- 1.5 c of halved grape tomatoes
- 2 hass avocado, diced
- 1 jalapeno, seeds removed, diced fine
- 1/4 cup chopped red onion
- 3-4 Fresh lime juice
- 1 tsp olive oil
- 1c chopped cilantro (I may have added more)
- salt and fresh pepper to taste
How it’s done:
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
- Let them marinate at least 5 minutes to mellow the flavor of the onion
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together,
- add cilantro and gently toss.
- Adjust salt and pepper to taste.
Recipe adapted from: http://www.skinnytaste.com
Loving this Spicy Salad!!
- 1 bunch Tuscan Kale (aka black or lacinato)
- 2 handfuls of toasted, unsweetened , shredded coconut
- 1/2 garlic clove
- 1/4 tsp. kosher salt, plus a pinch
- 1/4 c. finely grated Asiago Cheese
- 3 Tbsp. extra-virgin olive oil, plus additional for garnish
- freshly squeezed juice of 1 lemon
- 1/8 tsp. red pepper flakes
- freshly ground black pepper to taste
Trim the bottom two inches off the kale stems and discard. (Note: I also remove the ribs from each kale leaf.) Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.
Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.
Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes (Note: Or up to an hour), then serve topped with the toasted coconut, additional cheese, and a drizzle of oil.
Toasting the Coconut: On a cookie sheet, use parchment paper. Sprinkle a single layer of shredded coconut. Toast in oven at 350 degrees…for about 4-5 min (I would keep an eye on this, it tends to burn quickly) You want it to be golden brown.
Recipe adapted from http://www.minnesotamonthly.com