Kale Salad with Chorizo, Leeks & Garbanzos
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Kale Salad with Chorizo, Leeks & Garbanzos

You can massage kale (like, literally massage it with your hands) into a tender salad green that even kale haters will enjoy.

Ingredients

  • 2 medium bunches Tuscan kale, center stems removed and leaves sliced crosswise into 1/2-inch ribbons (9 to 10 cups)

  • 1 lemon, juiced (about 1/4 cup)

  • Salt

  • About 3 tbsp. sherry vinegar

  • 1 shallot, chopped

  • 1 large clove garlic, grated or chopped

  • 1 tsp. dried thyme; or 1 tbsp. fresh thyme, chopped

  • About 1 tbsp. Dijon mustard

  • 1 rounded tbsp. honey

  • About 1/3 cup EVOO

  • Pepper

  • 1 lb. Spanish chorizo, casings removed if needed and meat coarsely crumbled or chopped

  • 1 leek—trimmed of tough dark-green tops, halved lengthwise, and sliced 1/4 inch thick

  • 1 can (about 15 oz.) chickpeas, drained and patted dry

  • ½ cup smoked regular or Marcona almonds

  • 2 oz. Manchego cheese, shaved with a vegetable peeler (about 1/2 cup)

Preparation

Step 1

Place the kale in a large bowl. Add the lemon juice; season with salt. Using your hands, massage the kale until softened, about 2 minutes.

Step 2

In a small bowl, whisk the vinegar, shallot, garlic, and thyme; season with salt. Let stand for 10 minutes. Whisk in the Dijon and honey, then the EVOO. Season the dressing with pepper. 

Step 3

Heat a large skillet over medium-high. Add the chorizo. Cook until the fat begins to render, about 2 minutes. Add the leek and chickpeas. Stir until the leek softens and the chickpeas crisp up a bit, 3 to 4 minutes.

Step 4

Mix the dressing, almonds, and cheese into the salad. Top with the chickpeas, leek, and chorizo.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...