SALADS 0 comments

Kale and Chickpea Salad with Soppressata Crisps

(Serves 2)

  • 1 cup of chickpeas (canned is fine), drained and coarsely chopped
  • 3 cups of kale (green or lacinato), finely chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 tbsp seasoned rice wine vinegar
  • Kosher salt (to taste)
  • black pepper, from peppermill (to taste)
  • A 2 oz hunk of Parmigiano Reggiano Cheese
  • 2 oz of soppressata

Preheat oven to 375 degrees. Lay sopressata in a single layer on a parchment paper covered half sheet pan (18×13). Bake for 8 minutes, then remove from oven and flip each piece of sopressata. Return pan to oven for another 6 minutes. Remove crisps from pan immediately and place on paper towel lined plate. Try not to eat them while making salad.

In a medium bowl, toss kale and chick peas with olive oil and vinegar. Season to taste with kosher salt and black pepper. Garnish with freshly grated Parmigiano Reggiano and soppresata crisps.

Leave a Comment

Your email address will not be published. Required fields are marked *