Recipes / olive

Red Kale, Olive, Chick Pea Salad

INGREDIENTS

• 1 (16 oz.) can California Black Ripe Olives
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2-3 cups kale, finely chopped
• 1/2 cup thinly sliced green onions
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and pepper, to taste
• 1-2 tablespoons chopped fresh parsley
• 2-3 tablespoons grated Parmesan cheese (optional-leave out for vegan)

INSTRUCTIONS

1. In a large bowl, toss together olives, chickpeas, red kale and green onions.
2. In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic and honey. Season with salt and pepper, to taste.
3. Pour desired amount of dressing over salad and toss to coat evenly. Add fresh parsley and toss again. Sprinkle with Parmesan cheese before serving, if desired.

INGREDIENTS

•     4 cups chopped raw cauliflower

• 1 cup marinated mushrooms, sliced (or sautéed fresh)
• 2 oz. salami, (or I used @HolyCow Summer sausage) cut into short strips
• 2 oz. Provolone cheese, cut into short strips
• 6 oz. can black olives, drained and cut in half
• 12 oz. jar roasted red peppers, drained and cut into strips
• 3 T capers, drained (more or less to taste)

DRESSING INGREDIENTS:

• 1 /2 Cup extra virgin olive oil
• 3  fresh-squeezed lemons, juice
• 1 T caper juice (from the jar of capers)
• 1/2 tsp. dried Greek oregano
• 1/2 tsp garlic powder
• 1 tsp salt
• Pepper to taste

INSTRUCTIONS

• Prepare a pan with a few inches of water,  with a steamer insert in the pan.
• Bring water to boil while you cut up the cauliflower.
• Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
• When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
• Dump cauliflower into a colander placed in the sink and let it drain well.
• While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice, caper juice, dried oregano, & spices to make the dressing.
• Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
• When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.
• Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
• Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
• Season to taste with salt and fresh-ground black pepper and serve.
• This salad can be made several hours ahead and will also keep in the fridge for a few days.