Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas
Does the world really need yet another kale salad? Yes. Kale is just so good and so good for you (full of calcium and vitamins A, K, and C) that I couldn’t resist. Plus, this salad couldn’t be simpler or more satisfying. Let the dressed kale sit at room temperature or in the refrigerator for a few hours before you serve it for a softer, gentler salad, or serve it right away and enjoy it in its naturally crunchy state.
SERVES 4 Caramelized Onion
2 tablespoons olive oil
1 large sweet onion, halved and thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper Kale Salad
½ teaspoon yellow mustard seeds
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 ounces curly kale, stemmed, leaves finely shredded
1 cup Roasted Chickpeas (page 86), seasoned with paprika and ground coriander
Caramelize the onion: In a large nonstick sauté pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper.
2. Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times, until toasted lightly, about 3 minutes. Remove and let cool slightly.
3. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes.
4. Transfer to a platter and top with the caramelized onion and the roasted chickpeas. PER SERVING:
; Protein 5g
; Carbohydrates 20g
; Dietary Fiber 5g
; Sugar 4g
; Total Fat 21g
; Saturated Fat 3g
Copyright © 2017 by Bobby Flay, with Stephanie Banyas and Sally Jackson. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.