this salad is a winner. and i’m so eager to share it with you that i couldn’t wait till i had a real, non-hipstamatic photo of it.
here it is, in all its fuzzy green-and-gold glory.
i was all set to post my new favorite lentil soup today, a pantry clear-out recipe that’s handy for using up errant bits of different dried lentil varieties hanging out on the cabinet shelves. but then i created a salad over the weekend that nearly made my head explode (in a good way), so i decided to take a detour and share that first. word is that it’s going to be even more unseasonably warm than usual in the northeast this week, so i figured it’s a good time to have a new salad idea up your sleeve.
tuscan kale is my stand-by for wintry salads. but a few days ago i came across a spicy collard salad on the wonderful blog Sustainable Pantry, which got me reminiscing about a salad of raw, chiffonade-sliced collards that we made in one of our raw foods classes in culinary school. after marinating in their dressing, the greens turned pliable but retained just enough satisfying chew. my first experience of raw collards, it was a green revelation. kale seems to be getting all the vegetable PR love these days; but let’s not forget about the equally healthy and delicious collard.
for my salad, i de-ribbed a small bunch of collards and sliced them into a rough approximation of a chiffonade, then marinated the greens in a rich, creamy, golden goddess dressing until they were verdant and tender but still had a bit of bite.
the goddess dressing is heavenly; ultra-luscious thanks to the addition of raw, probiotic-rich chickpea miso (my go-to for creamy dressings without eggs or dairy). a pinch of turmeric amplifies the golden hue, not to mention the health factor; with its detoxifying and anti-inflammatory properties, turmeric is one of the most valuable spices to work into your cooking routine. fresh garlic and ginger, olive oil, lemon, and red chile flakes round things out.
a scattering of nutty, lemony, crisp-chewy roasted chickpeas are the perfect complement to the delicate collards. this was my first time roasting chickpeas, and it’s going to be a regular around here from now on. out of this world. i roasted them for only about 15 minutes because i wanted the chickpeas to stay somewhat tender. a longer roasting time yields a crunchier texture that’s great as a stand-alone snack or as a pairing with cocktails. play around with spices, herbs, tamari, salt and vinegar; the possibilities for these little guys are endless.
collard + roasted chickpea salad with golden goddess dressing
serves 2 as a main course, 4 as a starter or side
the dressing recipe yields about 1 cup, more than needed to dress the salad. the leftover dressing keeps well in the fridge for up to 5 days and is delicious on all kinds of salads and to flavor bean and grain dishes. the dressed greens also are good the next day.
for the roasted chickpeas:
for the collards and golden goddess dressing:
1 bunch of collard greens, ribs removed and leaves sliced very thinly (smaller leaves are better here since they will be more tender) (about 5 cups)
2 rounded tablespoons unpasteurized mild miso paste (such as chickpea or mellow white)
1/2 lemon, peeled, seeded, and cut into chunks
1/4 teaspoon ground turmeric
pinch of red chile flakes (i used aleppo pepper)
1 small garlic clove, peeled
1 tsp peeled, chopped ginger
1/2 cup extra virgin olive oil
1/3 cup water
a few grinds of black pepper
sea salt (if needed, depending upon the saltiness of the miso)
toasted walnuts, for garnish (optional)
>preheat oven to 375F.
>in a large bowl combine chickpeas with lemon zest, 2 tablespoons olive oil, a pinch of salt and a few grinds of black pepper. toss to evenly coat the chickpeas and then transfer them to a sheet pan or baking dish. roast until chickpeas are golden, shaking the pan a couple of times so they cook evenly, about 15 minutes total.
>place the collards in the same bowl used for the chickpeas. combine dressing ingredients (miso paste through black pepper) in the container of a blender or food processor. blend on high until mixture is smooth and creamy, about a minute. add a little more water if needed to achieve a pourable consistency. season with sea salt if needed.
>drizzle about 3 tablespoons of dressing over the collards (the dressing is thick so a little goes a long way). toss to evenly coat the greens, adding more dressing if necessary. set aside until the collards are wilted and tender, about 15 minutes.
>to serve, place a mound of collards in the center of a salad bowl and add roasted chickpeas and a drizzle of dressing to finish. sprinkle a few walnuts on top as garnish, if you like.