Kale salad with falafel croutons and sumac vinaigrette from Farm to Chef: Cooking Through the Seasons (page 56) by Lynn Crawford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chickpeas for cooked chickpeas.

  • Frogcake on January 26, 2019

    Love this salad. It’s a bit of work, but worth it. The sumac vinegrette is definitely a winner. You could simplify the recipe by buying a few falafels and crumpling them to make “croutons”.

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