Shredded Kale Salad with Date Purée & Pine Nuts

Shredded Kale Salad with Date Purée & Pine Nuts
Shredded Kale Salad with Date Puree & Pine Nuts

Svitlana Flom

Shredded Kale Salad with Date Puree & Pine Nuts

An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.

For a new twist on a kale salad, try adding some home-made Medjool date purée. Smear a spoonful of the purée on each plate and top it with finely shredded kale leaves. Sprinkle the salad with toasted pine nuts and panko breadcrumbs which will add the crunchy depth to the dish. To satisfy a carnivore, add finely chopped and fried pancetta or bacon. When selecting kale, look for dark green, firm leaves in a bunch. It will last a couple of days in the refrigerator in a loose plastic bag but be warned, it will get tougher and wilt quickly. Try to use kale on the day of purchase, if that wasn’t possible you can try to resuscitate the leaves in an ice-bath before use.

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4
Servings
427
Calories Per Serving
Deliver Ingredients

Ingredients

For the date purée

  • 2  Cups  Medjool dates, pitted
  • 2  Cups  water
  • ½  Teaspoon  sea salt
  • Pinch of  cayenne pepper
  • Pinch of  ground nutmeg
  • ½  lemon, juiced

For the salad

  • 1½  Tablespoon  red wine vinegar
  • 1  Tablespoon  date purée
  • Salt and freshly ground black pepper
  • Breadcrumbs, for garnish
  • 2  Tablespoons  extra-virgin olive oil
  • ¼  Cup  pine nuts, toasted
  • bunch kale, center ribs removed and leaves finely shredded

Directions

For the date purée

In a food processor, combine the dates, water, salt, cayenne, nutmeg, and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep the date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts.

For the salad

Whisk together the olive oil, vinegar, 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.

To assemble the salad, spread a thin layer (1 teaspoon) of date purée on each plate and top it with kale salad, sprinkle with toasted pine nuts and a generous amount of breadcrumbs. Serve.

Nutritional Facts

Total Fat
9g
13%
Sugar
68g
76%
Saturated Fat
1g
4%
Carbohydrate, by difference
89g
68%
Protein
4g
9%
Vitamin A, RAE
152µg
22%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
146mg
15%
Choline, total
16mg
4%
Fiber, total dietary
9g
36%
Folate, total
66µg
17%
Iron, Fe
8mg
44%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
149mg
21%
Selenium, Se
6µg
11%
Sodium, Na
60mg
4%
Water
111g
4%
Zinc, Zn
1mg
13%

Kale Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Kale Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.