Recipe: 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
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.