Spicy, crunchy kale salad with preserved lemon vinaigrette from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 374) by Nisha Vora

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Notes about this recipe

  • Eat Your Books

    Can substitute crunchy roasted chickpeas p. 236, hazelnut dukkah p. 219, or cheesy crunchies p. 223 for classic torn croutons.

  • Meags on December 28, 2024

    Delicious! I didn't have preserved lemons on hand, so made the dressing with fresh as she explained how. This is fantastic as a side salad. Would also be great as a main course with some chickpeas.

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