Edy Massih's Kale Tabbouleh with Dukkah & Lemon Vinaigrette
As Edy says in his book, this is a 'perfectly modern classic!'
Discovering special places—whether they’re cities or destination spots within them—through cookbooks is one of my favourite ways to unwind. I have many, many cookbooks from places and local businesses that I have yet to visit in person but dream of regularly thanks to the pictures and stories they have opted to share through their beautiful books
Following Edy Massih online, and his super cute Brooklyn-based cafe, Edy’s Grocer, had me longing to visit in real life. I had been flipping through his cookbook for months before I jumped at the chance to head over for lunch during my last visit to New York.
The shop did not disappoint and Edy has done a great job portraying the joy his cafe inspires when you’re there in person through his book.
One of the items we ordered was his Kale Tabbouleh, so I knew it would be a banger when I decided to make and share it for the #GracieCookbooks series.
This super salad is hearty and bright from the lemon vinaigrette. The use of kale and hit of dukkah makes it different from your average tabbouleh recipe. And, it will make A LOT of salad so you can easily serve a crowd or keep it your fridge to feed you all week. In fact, it made so much salad that I only dressed half of it and kept the rest to toss and serve later in the week.
I have included all 3 recipes from Edy’s book for you to make this at home!
*FYI I’m using affiliate links here and there to help fund future cookbook purchases. 🙏
Kale Tabbouleh from Edy Massih’s Keep It Zesty Cookbook
This was the first salad on the menu at the Grocer and, surprisingly, it got a lot of hate. So I'll just get this out of the way: This is not your grandmother's tabbouleh! No one has time to chop up a mountain of parsley. Kale is easier to prepare, holds up better, and adds a gre texture. (There's still parsley in here too-don't panic.) I also swapped out bulgur for pear couscous to give the salad a little more oomph and tossed it in a zippy lemon vinaigrette. perfectly modern classic!
Serves 4-6
2 tablespoons kosher salt
1 cup dried pearl couscous
2 bunches kale, stems removed, thinly sliced (10 to 12 cups)
1 cup Lemon Vinaigrette
(page 77)
2 vine tomatoes, diced (2 cups)
1 cucumber, seeded and diced (2 cups)
1 bunch scallions, thinly sliced (2 cups)
2 bunches parsley with tender stems, finely chopped
½ cup Dukkah (page 22) *shared below
1. Add 10 cups water and the salt to a large saucepan. Bring to a boil over high heat. Stir in the couscous and cook for 7 to 9 minutes, until tender. Drain and rinse with cold water to cool.
2. Add the kale to a large bowl with ½ cup of the vinaigrette.
Massage the kale to thoroughly incorporate the dressing. Add the tomatoes, cucumber, scallions, parsley, couscous, dukkah, and remaining ½ cup vinaigrette. Toss to combine and serve immediately.
Edy’s Tip: Toss the salad without the vinaigrette and it will stay good for up to 3 days in the fridge-great to pack for lunch with dressing on the side.
The Mother Lemon (dressing)
Makes 2 cups
3/4 cup extra-virgin olive oil
3/4 cup fresh lemon juice
2 teaspoons kosher salt
2 ice cubes
Add the ingredients to a blender. Blend on high speed for about 1 minute, until fully combined. Taste for seasoning and refrigerate in an airtight container for up to 1 week.
Edy's Tip: Ice cubes help with the emulsification of the dressing so it doesn't break!
Dukkah
Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Add 1 cup pumpkin seeds and fry, stirring occasionally, until just starting to brown, about 5 minutes. Use a slotted spoon to remove the pumpkin seeds to a medium jar. Add 1 cup sesame seeds to the skillet and stir often until lightly golden and fragrant, about 2 minutes. Transfer the sesame seeds to the jar with the pumpkin seeds, along with ½ cup za'atar and ½ cup sumac. Seal and shake the jar to combine all the ingredients thoroughly. Store in a cool, dry place for up to 6 months. Makes 3 cups dukkah.