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–+ servings

Moroccan Lamb and Kale Salad with Lemon-Tahini Vinaigrette

Ingredients

  • Moroccan Lamb and Kale Salad
  • 1 ½ lbs ground lamb
  • 2 cloves garlic, finely chopped
  • 2 tsp Moroccan spice blend
  • salt and freshly ground black pepper, to taste
  • 1 large bunch baby carrots, halved lengthwise
  • 1 bunch lacinato kale, shredded
  • Lemon-Tahini Vinaigrette, divided
  • 1 head frisee lettuce, coarsely chopped
  • ½ cup fresh parsley leaves
  • ½ cup pomegranate seeds
  • ⅓ cup pine nuts, toasted

  • Lemon-Tahini Vinaigrette
  • ¼ cup fresh mint, finely chopped
  • 3 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 Tbsp water
  • 1 small shallot, minced
  • salt and freshly ground black pepper, to taste

Instructions

  • Moroccan Lamb and Kale Salad
  • Preheat oven to 425° F
  • In a large ovenproof heavy-bottomed skillet, saute lamb over medium-high heat until crumbly and no pink remains (~ 10 minutes)
  • Stir in garlic and Moroccan spice blend; cook until browned and fragrant (~ 2 minutes)
  • Toss carrots in hot drippings in skillet, and saute for 1 minute. Transfer skillet to oven
  • Bake, stiffing carrots once, until golden and tender (~ 15-18 minutes)
  • In a large bowl, massage kale and 1/4 cup lemon-tahini vinaigrette until well coated. Toss in frisee and parsley
  • Divide salad among 4 serving dishes
  • Top with lamb mix, carrots, pomegranate seeds, and pine nuts
  • Serve warm with remaining lemon-tahini vinaigrette

  • Lemon-Tahini Vinaigrette
  • In a glass jar with a tight-fitting lid, add all of the ingredients and shake vigorously until well combined
  • Season with salt and pepper
  • Let stand for twenty to thirty minutes before serving to allow the flavors to meld