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Author Notes: 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 bread crumbs which will add the crunchy depth to the dish. To satisfy a carnivore, add finely chopped 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. —Svitlana Flom
- 2 cups Medjool dates, pitted
- 2 cups Water
- 1/2 teaspoon Sea salt
- pinches Nutmeg
- pinches Cayenne pepper
- 1/2 Lemon, juiced
- 1 bunch Kale, center ribs removed, leaves finely shredded
- 1/4 cup Pine nuts, toasted
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon date purée
- Salt and freshly ground black pepper
- 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.
- 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.
- 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.