1small garlic clove, finely minced or squeezed through a garlic press
¼ cup extra virgin olive oil
1 small bunch Tuscan kale, (also called dinosaur kale, lacinato and cavalo nero)
4 large carrots, sliced into ¼-inch discs
1 pound Yukon gold potatoes, halved or quartered, then cut into thin (¼-inch) slices.
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons olive oil
1 teaspoon dried basil
1 haas avocado, sliced (do this last so it doesn’t turn brown)
Preheat oven to 425ºF. In a small bowl, combine mustard, vinegar, lemon juice, salt, pepper and garlic. Drizzle in the oil while whisking to emulsify. Dressing can be made ahead and will keep well in the fridge for several days.
Dry carrots, potatoes and chickpeas well with paper towels or a clean dish towel. Put them in a bowl and toss them with olive oil (3 tablespoons), salt (½ teaspoon), basil (1 teaspoon) and pepper, to taste. Spread veggies and chickpeas out into a single layer in a shallow roasting pan or rimmed baking sheet. Roast for 25-35 minutes, until tender and browned in spots.
While the veggies are roasting, strip the kale leaves from their thick stems. Wash and dry the leaves, stack them and slice them crosswise into thin ribbons.
In a large bowl toss slivered kale with the hot veggies right from the oven and the mustard vinaigrette. Correct seasonings with salt and pepper, to taste. Garnish with avocado slices and serve warm or at room temperature.
Tips for success:
To help the veggies and chickpeas brown in the oven, dry them well before tossing them with oil and roasting them.
As soon as the vegetables and chickpeas come out of the oven, toss them with the kale and the dressing. The heat will tenderize the kale and helps the veggies absorb the flavorful dressing.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
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