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
469
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
  • 1 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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
79g
N/A
Saturated Fat
1g
7%
Protein
6g
11%
Carbs
94g
31%
Vitamin A
262µg
29%
Vitamin B6
0.4mg
22.2%
Vitamin C
64mg
100%
Vitamin E
3mg
13%
Vitamin K
368µg
100%
Calcium
162mg
16%
Fiber
10g
41%
Folate (food)
92µg
N/A
Folate equivalent (total)
92µg
23%
Iron
2mg
14%
Magnesium
111mg
28%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
14%
Phosphorus
170mg
24%
Polyunsaturated
4g
N/A
Potassium
1132mg
32%
Riboflavin (B2)
0.2mg
9.3%
Sodium
730mg
30%
Thiamin (B1)
0.1mg
9.9%
Zinc
1mg
9%

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