Recipe: Kale and Parsley Salad
By Monica Michael Willis
on January 11, 2018
Flat-leaf parsley and kale make a practically wilt-proof salad that improves if tossed with Middle Eastern”“inspired dressing up to a day in advance.
The hearty greens hold up to the bold allspice and coriander-inflected dressing.
Photography Brown W. Cannon III
Kale and Parsley Salad
“Parsley is totally underrated,” says Katy, who combines a flat-leaf variety with kale for a practically wilt-proof salad that improves if tossed with the Middle Eastern”“inspired dressing up to a day in advance.
- 2-3 bunches ‘Lacinato’ kale, stems and ribs removed, leaves cut into ¼-inch ribbons (about 8 cups)
- 1 bunch flat-leaf parsley, leaves removed and finely chopped (about 1½ cups)
- 10 ounces good-quality feta cheese, crumbled
- ¾ cup walnuts, toasted and chopped
- ½ cup walnut oil or extra-virgin olive oil
- 1 large shallot, minced (about 3 tablespoons)
- Juice of 1 lemon (about 3 tablespoons)
- 2 tsp za’atar
- 1 tsp coriander seeds, lightly toasted and crushed
- 1 tsp ground allspice
- ½ tsp ground cumin
- Sea salt and freshly ground black pepper
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In a large bowl, combine kale, parsley, feta, and walnuts. In a small jar, combine oil, shallot, lemon juice, za’atar, coriander, allspice, and cumin; shake well to emulsify. Add a few tablespoons of dressing to salad and mix well with your hands; continue to add dressing and toss until desired flavor has been achieved. Season to taste with salt and pepper.
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Do you only use the parsley stems in the recipe?
I would have thought leaves only..