Kale Salad with Chorizo, Leeks & Garbanzos

• 2 medium bunches Tuscan kale, center stems removed and leaves sliced crosswise into 1/2-inch ribbons (9 to 10 cups)
• 1 lemon, juiced (about 1/4 cup)
• Salt
• About 3 tbsp. sherry vinegar
• 1 shallot, chopped
• 1 large clove garlic, grated or chopped
• 1 tsp. dried thyme; or 1 tbsp. fresh thyme, chopped
• About 1 tbsp. Dijon mustard
• 1 rounded tbsp. honey
• About 1/3 cup EVOO
• Pepper
• 1 lb. Spanish chorizo, casings removed if needed and meat coarsely crumbled or chopped
• 1 leek—trimmed of tough dark-green tops, halved lengthwise, and sliced 1/4 inch thick
• 1 can (about 15 oz.) chickpeas, drained and patted dry
• ½ cup smoked regular or Marcona almonds
• 2 oz. Manchego cheese, shaved with a vegetable peeler (about 1/2 cup)

Step 1

Place the kale in a large bowl. Add the lemon juice; season with salt. Using your hands, massage the kale until softened, about 2 minutes.

Step 2

In a small bowl, whisk the vinegar, shallot, garlic, and thyme; season with salt. Let stand for 10 minutes. Whisk in the Dijon and honey, then the EVOO. Season the dressing with pepper.

Step 3

Heat a large skillet over medium-high. Add the chorizo. Cook until the fat begins to render, about 2 minutes. Add the leek and chickpeas. Stir until the leek softens and the chickpeas crisp up a bit, 3 to 4 minutes.

Step 4

Mix the dressing, almonds, and cheese into the salad. Top with the chickpeas, leek, and chorizo.