Italian Chopped Kale
Posted: | Categories: Recipes | Tags:salad
Italian Chopped Kale
Melissa Ben-Ishay
When I started this recipe, I really wanted to make a warm dressing on the stove, with onions and fried salami as the base. Kale was the perfect pairing for a warm, flavor-packed dressing—the heat softens the kale to make it easier to eat and taste better. Since I already had salami in the dressing, I leaned all in on the antipasto, adding roasted red peppers, artichoke hearts, and olives. So, so good.
Ingredients
1 bunch dino kale
2 cups arugula
4 mini cucumbers
2 teaspoons avocado oil
1/2 white onion, chopped
2 roasted red peppers, finely chopped
1/2 cup chopped marinated artichoke hearts
¼ cup Castelvetrano olives, finely chopped
1 cup salami, finely chopped
2 garlic cloves, grated
½ teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon
Large handful of parsley
Directions
- Finely chop the kale, arugula, and cucumbers and add to a large bowl.
- Set a frying pan over medium-low heat and add the avocado oil. Add the onion and cook for 3-5 minutes to soften. Season with salt and a few turns of pepper.
- While the onion cooks, chop the soft parts of the artichoke hearts, roasted red peppers, and olives, and add those to the salad bowl.
- With the onions softened, add the chopped salami to the pan and increase the heat to medium. Grate the garlic directly into the pan and remove from heat. Stir in the oregano, Dijon, salt, olive oil, lemon juice, and red wine vinegar.
- Chop the parsley and add to the bowl. Pour the dressing over the salad, then mix well to combine.
