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Chopped Kale Salad with Cilantro and Walnuts

Chopped Kale Salad with Cilantro and Walnuts

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This hearty chopped salad is inspired by the Georgian dish ispanakhis pkhali, which is made with spinach. It sometimes is so finely chopped that it is almost a dip or condiment, but we prefer the versions that maintain the different textures and crunch of the ingredients. Instead of spinach, we opted for heartier kale. Along with garlic, oil and vinegar, the greens and walnuts often are dressed with blue fenugreek, which usually requires a trip to a specialty market. While it cannot be copied, we find that a combination of coriander, mustard and fennel approximate its unique flavor.

Tip

Don't skip toasting your nuts and spices. It brings out their nutty, vibrant aromas, adding wonderful depth to the dish.

Ingredients
  • ⅓

    cup red wine vinegar

  • 3

    medium garlic cloves, finely grated

  • 1½

    cups walnuts, chopped

  • 2

    teaspoons ground coriander

  • 1

    teaspoon dry mustard

  • 1

    teaspoon fennel seeds, finely ground

  • ¼

    teaspoon cayenne pepper

  • 1

    bunch curly kale, stemmed

  • 2

    tablespoons grapeseed or other neutral oil

  • Kosher salt

  • 1

    bunch cilantro, leaves and tender stems, chopped (about 1¾ cups)

Step 1

In a liquid measuring cup or small bowl, combine the vinegar and garlic; set aside. In a small skillet over medium-low, toast the walnuts, stirring often, until fragrant and golden brown, 7 to 10 minutes. Transfer to a large plate.

To the same skillet, add the coriander, mustard, ground fennel and cayenne. Return to medium-low and toast, stirring, until fragrant and slightly darker, about 1 minute. Push the walnuts to the side of the plate, then transfer the spices to the clearing.

Step 2

In a large bowl, toss the kale with the oil and 2 teaspoons salt until evenly coated. Using your hands, firmly massage the kale until darkened in color and the volume has reduced by about half.

Step 3

Working in two batches, pulse the kale in a food processor until finely chopped, about 10 pulses. Return the kale to the large bowl. Add the vinegar mixture, all but ¼ cup of the walnuts, the spices and the cilantro. Toss, then taste and season with salt. Transfer to a serving bowl and sprinkle with the remaining walnuts.