Shredded Kale Salad With Date Purée & Pine Nuts

Name: Shredded Kale Salad With Date Purée & Pine Nuts
Ingredients: 2 cup medjool dates, pitted; 2 cup water; ½ teaspoon sea salt; pinch of cayenne pepper; pinch of ground nutmeg; ½ lemon, juiced; 1½ tablespoon red wine vinegar; 1 tablespoon date purée; salt and freshly ground black pepper; breadcrumbs, for garnish; 2 tablespoon extra-virgin olive oil; ¼ cup pine nuts, toasted; 1 bunch kale, center ribs removed and leaves finely shredded

Svitlana Flom|Sept. 24, 2014 5:10 pm EST

2.5 (2 ratings)

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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. Click Here to See More Salad Recipes

Servings

4

Ingredients

2 cup medjool dates, pitted
2 cup water
½ teaspoon sea salt
pinch of cayenne pepper
pinch of ground nutmeg
½ lemon, juiced
1½ tablespoon red wine vinegar
1 tablespoon date purée
salt and freshly ground black pepper
breadcrumbs, for garnish
2 tablespoon extra-virgin olive oil
¼ cup pine nuts, toasted
1 bunch kale, center ribs removed and leaves finely shredded

Directions

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.
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.