“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 tsp coriander seeds, lightly toasted and crushed
1 tsp ground allspice
½ tsp ground cumin
Sea salt and freshly ground black pepper
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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