Kale Salad Recipe

Mix

In a medium bowl combine ground chicken, breadcrumbs, egg, grated Parmesan, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a spatula until just combined; avoid overworking.

Form

Wet your hands slightly and form the mixture into small meatballs about 1 inch (makes ~18-22 small meatballs). Place them on a rimmed plate or baking sheet.

Cook

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Cook 3–4 minutes per side, turning to brown all sides, until internal temperature reaches 165°F (74°C) and meatballs are cooked through. Transfer to a plate lined with paper towel and keep warm.

Bring 3 cups water to a boil in a small saucepan. Add a pinch of salt and the pastina (3 oz). Cook according to package directions (usually 4–6 minutes) until al dente. Reserve 1/4 cup of the pasta cooking water, then drain pastina in a fine mesh strainer and immediately rinse with 2 cups cold water to stop cooking and cool (this keeps the salad from getting gummy).

While pasta cooks, prepare the vegetables: shred the carrot and chop the kale removing thick stems, then massage the chopped kale with a pinch of salt and 1 teaspoon of the lemon juice (from the dressing) for about 1 minute until it softens and darkens. Combine massaged kale, spinach, shredded carrot and 2 tablespoons chopped dill in a large bowl.

In a small bowl or jar whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning. If dressing seems too sharp, add up to 1 teaspoon more honey; if too thick, add 1 teaspoon reserved pasta water.

Add the cooled pastina to the bowl with greens and vegetables. Pour the dressing over and toss gently to combine, making sure the dressing coats the leaves and pastina. If mixture seems dry, add up to 2 tablespoons reserved pasta water.

Arrange warm chicken meatballs on top of the dressed salad or toss them gently into the salad to combine (tossing will soften meatballs slightly). Sprinkle remaining 1 tablespoon dill, optional grated Parmesan and lemon zest over the top.

Serve immediately as a main-course salad or chilled within 1 hour. Leftovers: store in an airtight container in the refrigerator up to 2 days; keep dressing separate if you expect to store longer.