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Medford
Priest Lake

Shredded Kale Salad with Date Puree & Pine Nuts Recipe

Kale salad With the warmer days of summer, salads make the perfect meal and this one is made with kale, the new super-food. Kale, a member of the cabbage family, is thought to be closer to wild cabbage than the head cabbage you’re used to seeing in the stores. Until the Middle Ages, kale was widely eaten in Europe. Today, this healthful and easy-to-grow green leaf veggie has been re-discovered.

Kale is low in calories (100 g has only 49 calories), but it’s packed with vitamins (A, C, E, K, B6, folate, manganese) and minerals like iron, calcium, potassium and phosphorus.

In the kitchen, kale is versatile. It can be used fresh or frozen and eaten raw or cooked. In this recipe, provided by Svitlana Flom of Art de Fete.com, fresh kale is combined with sweet Medjool date puree and toasted pine nuts for a sweet, crunchy treat.

Recipe courtesy Art de Fete http://artdefete.com/

For the date puree

  • 2 cups Medjool dates, pitted
  • 2 cups water
  • ½ teaspoon sea salt
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • ½ lemon, juiced

For the salad

  • 1 bunch kale, center ribs removed, leaves finely shredded
  • ¼ cup pine nuts, toasted

For the Dressing

  • 1½ tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon date purée
  • Salt and freshly ground black pepper

Garnishing Options

  • ¼ cup Panko bread crumbs, toasted

Directions

  1. Make date purée: In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts.
  2. Make the dressing: Whisk together vinegar, olive oil and date purée until well combined. Season to taste. In a large bowl, mix the dressing and shredded kale until well coated, taste and adjust the seasoning.
  3. To assemble the salad, spread a thin layer (1 teaspoon) of date purée in each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.

 

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.