Author Notes
Kabbouleh salad with kale, crumbled cauliflower, puffed rice, currants and aleppo pepper —julia sherman
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Ingredients
- Salad
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1 cup
chopped curly kale
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1 / 4 cups
cauliflower
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1 / 2 cups
cooked brown rice
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1 tablespoon
scallion
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1 / 2
pomegranate, seeded
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1 tablespoon
sumac
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1 teaspoon
aleppo pepper
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1 pinch
salt
- Dressing
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2 cups
red wine vinegar
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1 pinch
sugar
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1 pinch
salt
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1
garlic clove
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1
sprig thyme
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1 cup
dried currants
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1 / 4 cups
olive oil
Directions
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To make the Crispy Rice, spread cooked brown rice out in a thin layer on a baking sheet. Let it dry on the counter for 6 hours.
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In a large sauté pan, heat 2” of GMO free Canola oil until bubbling. Fry the brown rice until golden brown. Remove with a slotted spoon and place on a few layers of paper towel to absorb excess oil.
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Combine 2 cups of red wine vinegar with a pinch of sugar and salt to taste, thyme and a smashed garlic clove. Add 1 cup of currants. Bring up to boil and let sit until currants are plump. When cool, strain off liquid and save for dressing.
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In a separate dish, add 2 tbs of the vinegar from the currants, olive oil, salt and pepper, whisk to combine completely.
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Take a quarter of raw cauliflower and place, roughly chopped, into the Cuisinart and pulse until finely chopped.
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Take a head of curly green kale (washed and dried), and remove the ribs. Place the Kale leaves in a Cuisinart and pulse until crossly chopped.
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Chop 1 scallion finely, including the green top. Chop 1 Persian cucumber into 1/4” triangles.
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Pick pomegranate seeds from fruit and add to bowl.
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Mix all ingredients together, add dressing, and adjust seasoning. Adding any additional components that you may desire.
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