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Recipe Detail Page
Black Kale Salad with Fresh Artichokes
JANUARY 2017
Cicerchia is available at Italian specialty markets. Chickpeas are a good substitute.
Makes 4 servings
½ lb (250 g) dried cicerchia or chickpeas, or 14 oz (398 mL) can chickpeas, drained and rinsed
4 fresh artichokes
1/3 cup (80 mL) extra-virgin olive oil, divided Salt to taste
1 small bunch black kale
Generous grinding pepper
2 tbsp (30 mL) aceto balsamico vinegar, preferably PDO, plus more for garnish
1 shallot, thinly sliced
1 cup (250 mL) parsley leaves
1. Place cicerchia in a large bowl and cover with water. Loosely cover bowl. Let soak for 12 hours. Drain cicerchia well. Place in a pot and cover with fresh water. Gently simmer over medium heat until very tender, adjusting heat as needed, about 2 hours. Drain well and let cool completely. If using canned chickpeas, skip this step.
2. While cicerchia is cooking, carefully remove leaves from each artichoke to reach heart. Slice off top, leaving heart intact. Core and remove fuzzy part. Using a mandolin, thinly slice heart. Place in a large bowl and drizzle with 2 tbsp (30 mL) of oil. Season with pinches of salt.
3. Tear or shred kale into bite-sized pieces, discarding tough ribs and stems. Place in a medium bowl. Season with salt and pepper. Toss with vinegar and remaining oil.
4. When cicerchia is cool, toss with artichokes. Add kale, shallot and parsley. Toss to mix. Divide among 4 plates. Garnish plates with drops of vinegar.
Makes 4 servings
