Kale Salad With Crispy Chickpeas

Zutaten

For the salad:

• 1 small bunch kale (lacinato/dinosaur kale is best), stems removed, chopped or torn small

• 1 small head romaine, chopped

• 1/4 cup grated Parmigiano Reggiano or kefalotyri (if you want Greek flair)

• chicken breast

For the dressing:

• 1 small garlic clove, minced

• 1 tsp Dijon mustard

• 1–2 anchovy fillets OR 1 tsp anchovy paste (don’t skip this—it gives that Caesar depth!)

• 2 tbsp freshly squeezed lemon juice

• 1/2 tsp Worcestershire sauce (optional but good)

• 1/3 cup plain Greek yogurt (full fat or 2%)

• 2 tbsp extra virgin olive oil

• Salt and black pepper, to taste

Anweisungen

Massage the kale:

Put the chopped kale in a big bowl with a drizzle of olive oil and a tiny pinch of salt. Rub it with your hands for 1–2 minutes. This makes it tender and easier to digest. Don’t skip, koukla—it changes everything.

Make the dressing:

In a small bowl, mash the garlic and anchovy with a fork until it becomes like a paste. Whisk in the mustard, lemon juice, Worcestershire (if using), and Greek yogurt. Slowly drizzle in the olive oil while whisking. Season with salt and pepper. Taste—if it needs more lemon or anchovy, add it. Trust your tongue.

Toss the salad:

Add the chopped romaine to the bowl with the kale. Pour over the dressing and toss well, with your hands or salad tongs, until every leaf is coated.

Top and serve:

Sprinkle the cheese over the top, then add your croutons or chickpeas if using. A few more cracks of black pepper, and serve it fresh.