Kale Salad with Preserved Lemon & Walnuts
Mash garlic and salt together on a cutting board with the side of a chef's knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it's well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and preserved lemon (or capers).Advertisement
Make Ahead Tip: Hold at room temperature for up to 2 hours.
Tips: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at mustaphas.com. To make your own: http://www.eatingwell.com/recipes/preserved_lemons.html
1 1/2 vegetable, 2 1/2 fat