Ingredients:
1 cup julienned carrots
1 cup sliced celery
3 tablespoons olive oil
juice of 1 lemon
sea salt and freshly ground pepper, to taste
10 radishes, halved
1/2 cup cooked chickpeas
6 cups bite-size pieces of kale leaves, stems removed
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tablespoons crumbled feta cheese
Garlic chips (optional, recipe follows)
Directions:
1. Combine carrots, and celery in a salad bowl. Add half of the olive, lemon juice and a generous sprinkle of salt and pepper. Mix well to combine.
2. Heat a medium frying pan over high heat and add a film of olive oil to the pan. When the oil is hot, add the radishes, cut side down; cook 2 minutes. Add the chickpeas and cook 1 minute more, until the radishes are caramelized and the chickpeas are light golden brown. Transfer to a paper towel lined plate to drain and season with salt and pepper. Set aside.
3. Add the kale to the carrots and celery. Add the remaining olive oil and lemon juice; toss well to combine with your hands. Add the mint, parsley, cilantro, and feta; toss again. Add the radishes and chickpeas; mix until well combined. Season to taste with additional salt and pepper.
4. Garlic Chips; Thinly slice 4 large, peeled garlic cloves, place in a pan, cover with water; bring to a boil over high heat, then immediately drain through a fine mesh strainer. Wipe the saucepan dry and add 2 inches of olive oil; add the blanched garlic, turn the heat to medium-high and cook, stirring, until the garlic is light golden brown and crisp, 3-5 minutes. Dry the fine mesh strainer, place over a heatproof bowl, and pour the oil and garlic through the strainer. Transfer the garlic to a paper towel lined plate, season with salt and let cool. Let the oil cool and save it for dressings or sautéing.
Serves 4