Recipe: Kale and Parsley Salad

The hearty greens hold up to the bold allspice and coriander-inflected dressing.

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.

Course: Side Dish
Servings: 8
  • 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
  1. 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.


Recipe: Kale and Parsley Salad