Say goodbye to boring kale salads
This dish could turn kale doubters into true-blue kale fans. Dates, dried cranberries and a little maple syrup bring sweetness to the salad, while toasted almonds add welcome crunch and richness.
Be sure to allow salad to sit at room temperature before serving, 10 minutes if made with Tuscan kale, 30 minutes if made with curly edge kale.
Kale Salad With Dates and Almonds
Yield: 6side dish servings
INGREDIENTS
3 tablespoons fresh lemon juice
Pinch of salt
1tablespoon maple syrup
Coarse salt and freshly ground black pepper
4tablespoons extra-virgin olive oil
2 tablespoons diced dates
1 medium garlic clove, minced
Dried red chile flakes to taste
6 cups loosely packed Tuscan kale (cavolo nero) or curly edge kale that has been washed, patted dry, midrib removed, loosely packed, cut into 1/4-inch wide crosswise slices
Garnish: 1/2 cup toasted slivered almonds; see cook’s notes Garnish: 1/3 cup dried cranberries
Cook’s notes: To toast slivered almonds, place in single layer on rimmed baking sheet. Place in 350-degree oven until lightly browned, about 3 minutes. Watch carefully because nuts burn easily. Cool before use. If you like, you can substitute other nut varieties, or use coarsely chopped roasted whole almonds.
DIRECTIONS
1. Prepare vinaigrette: In a small bowl, whisk together lemon juice, maple syrup, salt and pepper. Add olive oil in thin stream, whisking constantly.
Stir in dates, garlic and generous pinch (or more to taste) of hot red pepper flakes. Set aside.
2. Place kale in medium-large bowl. Stir vinaigrette and pour on kale; toss well. If using Tuscan black kale, allow to sit at room temperature for 10 minutes before serving. If using curly edge kale, allow to sit at room temperature for 30 minutes before serving.
3. Taste and adjust seasoning as needed. Divide between 6plates. Top with almonds and cranberries. Serve.
Source: “50Best Plants on the Planet,” by Cathy Thomas (Chronicle)