- 1 bunch kale, stems removed, and leaves sliced into ¼-½” ribbons
- 1 bunch romaine lettuce, sliced into ¼-½” ribbons
- 2 cups Spiced Crispy Chickpeas (separate recipe card follows; may substitute or add another protein of choice)
•We enjoy Lacinato kale when available, although curly kale may be used. The weight of “1 bunch” of kale or lettuce varies greatly, but I figure on roughly 4 ounces per adult when serving as the main entrée, and 2-3 ounces when serving alongside something else. (One cup of lightly packed chopped greens equals about 1 ounce.) Keep in mind that with kale, you will remove a good bit of the initial weight when you strip away the tough stems.
•As I mentioned in the writeup preceding the recipe, I like to lightly dress the amount of greens I want for a given meal and then save any remaining dressing for salad another night.
•Don’t be tempted to cut the dressing recipe in half. Depending on your blender or processor, there may not be sufficient bulk to adequately catch in the blending mechanism.
•When serving four or fewer people, I make a half recipe of the chickpeas, as they are best served hot from the oven.
•Don’t doubt the pepper. The first time I made this, I thought 1 teaspoon would be plenty but kept adding and felt the full 2 teaspoons balanced the other ingredients quite well.
•I’ve also used a mini food processor to prepare the dressing.