Total time: 15 minutes
Serves 4 for light meal
- A Frywall that fits your frying pan
- 12 oz. can of chickpeas, drained
- large bunch of kale
- 3/4 tsp. paprika
- 2 tbsp. olive oil
For the dressing:
- 1 clove garlic
- 6 anchovy fillets
- 3/4 tsp. Dijon mustard
- 2 egg yolks
- 2 tbsp. lemon juice
- 1/2 cup olive oil
- 3 tbsp. parmesan cheese, grated
Thoroughly rinse the kale and pat dry. Use a sharp knife to remove the leafy greens from the stems. Chop the greens into two-inch strips and set aside.
In a large skillet, heat two tablespoons of olive oil on medium-high and place the Frywall into position. When the oil is hot, sauté the chickpeas for about four minutes, stirring constantly. Add the paprika and cook for another 30 seconds, then turn off the heat.
Prepare the dressing in a large wooden bowl. Start by smashing a clove of garlic and the anchovies with a pestle. Once a paste-like consistency is reached, whisk in the lemon juice and mustard. Next, add the egg yolks and whisk thoroughly for about a minute. Slowly pour in the olive oil and whisk to emulsify, for about another minute. Toss in the grated parmesan and give a final whisk.
Add the kale to the wooden bowl and use tongs to mix and incorporate the dressing, so that it covers all of the greens. Finally, add the chickpeas to the salad and gently mix with the tongs. Enjoy.