Audrey Salad

looks like we put a little radicchio in this version… oooh la la

When I worked at Cherry Bombe and the office was still in Carroll Gardens, we would make lunch with/for each other every day. Audrey Payne (a coworker turned top tier friend) and I developed this salad in the sunset days of that beautiful, chaotic office on Smith St when we wanted to order Greek food from downstairs but decided to instead be strong & made ourselves to cook. And now? You can enjoy it too. And maybe? While you crunch on kale and a salty sliver of olive hits your tongue you can stop & think: this is a salad that indie feminist food media made.

INGREDIENTS

SALAD BASE

1 Bunch of Kale*, torn from its stalks

1 Cup of Fresh Mint Leaves, torn

1/2 Cup of Fresh Cilantro, torn

1/2 a Big or 1 Small Cucumber, diced

1 Cup of Grape Tomatoes/Cherry Tomatoes, halved

1/2 Cup of Pitted Kalamata Olives, halved

1 Shallot, thinly sliced

DRESSING

2 Tbsp of Olive Oil

Juice from 1 Lemon

1 Tbsp Red Wine Vinegar

Salt & Pepper to taste

TOPPINGS

1 Cup of Crispy Chickpeas

Big Sprinkle of Roasted Sesame Seeds

STEPS

1. Make the Crispy Chickpeas

2. Whisk together the dressing

3. Combine salad base + dressing

4. Add toppings

*Audrey’s fave thing to do is to take a page out of her dear friend & my Salad Idol Hetty McKinnon’s book and pan fry the kale to get it all crispy - to do this you will get a pan, put a splash of olive in it, get it SUPER HOT, and then fry up the kale for 30 seconds on each side.