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Chopped Kale Salad with Cilantro and Walnuts
This hearty chopped salad is inspired by the Georgian dish ispanakhis pkhali, which is made with spinach. It sometimes is so finely chopped that it is almost a dip or condiment, but we prefer the versions that maintain the different textures and crunch of the ingredients. Instead of spinach, we opted for heartier kale. Along with garlic, oil and vinegar, the greens and walnuts often are dressed with blue fenugreek, which usually requires a trip to a specialty market. While it cannot be copied, we find that a combination of coriander, mustard and fennel approximate its unique flavor.
4
Servings
Tip
Don't skip toasting your nuts and spices. It brings out their nutty, vibrant aromas, adding wonderful depth to the dish.
25 minutes
Ingredients
-
⅓
cup red wine vinegar
-
3
medium garlic cloves, finely grated
Directions
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01In a liquid measuring cup or small bowl, combine the vinegar and garlic; set aside. In a small skillet over medium-low, toast the walnuts, stirring often, until fragrant and golden brown, 7 to 10 minutes. Transfer to a large plate. To the same skillet, add the coriander, mustard, ground fennel and cayenne. Return to medium-low and toast, stirring, until fragrant and slightly darker, about 1 minute. Push the walnuts to the side of the plate, then transfer the spices to the clearing.
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August 4, 2022
kale happiness
This is delicious ! Earthy, different (in a good way) and part of the kale repertoire ! I dial back on the oil a bit, and the salt, but you be you.
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Love this salad. Easy enough for a weeknight dinner, but also was a major hit at Thanksgiving. It's rare to have a kale salad with this kind of pop, but the vinegar and cilantro makes it happen without being obtrusive.